Ingredients
For the soup
- 1 kg Kent pumpkin, peeled and cut into 3 cm cubes
- 2 tbsp olive oil
- 1 large brown onion, roughly chopped
- 3 cloves garlic, crushed
- 1 L vegetable or chicken stock
- 200 ml thickened cream
- 1 tsp sea salt
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- 1 tsp honey (optional, to balance flavour)
To serve
- Cracked black pepper
- Fresh sage leaves, lightly fried in butter (optional)
- extra cream
- olive oil drizzle (optional)
Method
Roast the pumpkin
Preheat oven to 200°C fan-forced.
Toss pumpkin cubes with 1 tablespoon of the olive oil, salt, and pepper on a large baking tray.
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
Heat the remaining tablespoon of olive oil in a large saucepan over medium heat.
Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add crushed garlic and cook for 1 minute until fragrant.
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
Remove from heat and let cool slightly for 2 minutes.
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.
Return all soup to the saucepan over low heat if using a blender.
Stir in the cream and nutmeg. Warm through gently for 2–3 minutes without boiling, stirring occasionally.
Taste and adjust seasoning with salt, pepper, and honey if needed. The soup should be warm and steaming but not bubbling.
Serve
Ladle into bowls and finish with a crack of black pepper and fried sage leaves if using.
Drizzle with a little extra cream or olive oil for richness if desired.
