Roasting vegetables before making them into soup makes a real difference to the flavour. Roasting caramelises the vegetables’ natural sugars, creating a sweeter, richer and more intense flavour.
This hearty pumpkin soup is perfect for the wintery weather we’re currently experiencing in Canberra.
2 kg pumpkin, seeded, peeled and cut into 3-4cm chunks
1 large onion peeled and cut into 8 wedges
4 cloves garlic
2 Tbs olive oil
Salt and freshly ground black pepper, to taste
1 tsp ground nutmeg
1½ tsp ground cumin
4 cups (1 litre) chicken or vegetable stock
1 can (about 400ml) coconut milk
To serve:
Fresh herbs
Cream or extra coconut milk
Fresh bread or toast
Preheat oven to 220°C. Line two shallow baking trays with baking paper. Place pumpkin, onion and garlic in a large bowl with the olive oil and mix to coat well. Add salt, pepper, nutmeg and cumin and mix again. Spread out on the oven trays in a single layer then roast for 35 minutes or until tender and caramelised. Transfer the vegetables to a large saucepan. Add stock and coconut milk. Simmer for 10 minutes then allow to cool enough to handle and whiz in a food processor or blender until smooth. Return to saucepan and reheat. Adjust seasoning if necessary.
Ladle the soup into warm bowls. Garnish with herbs and cream and serve with bread or toast.
Serves 4
