Roasted pumpkin soup.
Cook time: 1 hour | Prep time: 20 mins | Serves: 6
Ingredients.
1 Jap Pumpkin
2 brown onions, cut into 1/4’s not peeled
1 bulb of garlic, left whole
1 tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon honey
1 tablespoon salt
1/3 cup olive oil
500ml chicken broth or vegetable broth
Salt and pepper
Optional - 1/2 cup coconut cream
Garnish - pepita’s, sunflower seeds, buckatinis or zatar
Method.
1. Turn the oven to 180°C fan forced. Chop the pumpkin into large wedges, removing seeds from the center. Make sure they are all the same size.
2. Place the pumpkin cut side up, and the onions cut side down onto 2 x lined baking trays. Cut the top of the garlic bulb to expose the cloves and pour a little bit of olive oil and a pinch of salt. Wrap tightly in foil and add to the baking tray with pumpkin.
3. In a bowl add the ground cumin, ginger, honey, salt, pepper and 3 tablespoons of olive oil. Mix and with a pastry brush or your hands rub all of the flesh of the pumpkin so they are well coated.
4. Place both trays in the oven and roast for 60 minutes.
5. Take out, let cool for 15 minutes so it’s easy to handle. Lightly heat up chicken stock in a pot that is large enough to hold the pumpkin soup.
6. Separate the skin from the vegetables and squeeze out the garlic. Transfer into the pot with the chicken stock and gently blitz with a stick blender. Have it ready in the pot and reheat it when needed.
7. When soup is smooth add salt and pepper and stir in the coconut cream. Serve with seeds.
