Ingredients
For the soup
- 1 kg Kent pumpkin, peeled and cut into 3 cm cubes
- 27 g olive oil
- 1 brown onion
- 3 clove garlic
- 1 L vegetable
- 200 ml thickened cream
- 6 g sea salt
- 1 g ground black pepper
- 1 g ground nutmeg
- 7 g honey
To serve
- Cracked black pepper
- Fresh sage leaves, lightly fried in butter (optional)
- extra cream
- olive oil drizzle (optional)
Method
Roast the pumpkin
- 1
Preheat oven to 200°C fan-forced.
- 2
Toss pumpkin cubes with 1 tablespoon of the olive oil, salt, and pepper on a large baking tray.
- 3
Spread in a single layer and roast for 25–30 minutes, stirring halfway through, until deep golden and tender when pierced with a fork.
Build the soup
- 1
Heat the remaining tablespoon of olive oil in a large saucepan over medium heat.
- 2
Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 3
Add crushed garlic and cook for 1 minute until fragrant.
- 4
Add the roasted pumpkin and stock to the pan. Bring to a gentle simmer and cook uncovered for 10 minutes to allow flavours to meld.
Blend and finish
- 1
Remove from heat and let cool slightly for 2 minutes.
- 2
Using a blender, carefully blend the soup in batches until completely smooth (work in 2–3 batches to avoid overfilling). Alternatively, use a stick blender directly in the pot until silky.
- 3
Return all soup to the saucepan over low heat if using a blender.
- 4
Stir in the cream and nutmeg. Warm through gently for 2–3 minutes without boiling, stirring occasionally.
- 5
Taste and adjust seasoning with salt, pepper, and honey if needed. The soup should be warm and steaming but not bubbling.
Serve
- 1
Ladle into bowls and finish with a crack of black pepper and fried sage leaves if using.
- 2
Drizzle with a little extra cream or olive oil for richness if desired.
