I couldn't go through an Australian winter without making pumpkin soup. The addition of toasted pine nuts and parsley really makes this dish pop. Don't forget the sourdough on the side!
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Category
Dinner
Servings
6
Prep time
30 minutes
Cook time
1 hour
I couldn't go through an Australian winter without making pumpkin soup. The addition of toasted pine nuts and parsley really makes this dish pop. Don't forget the sourdough on the side!
Ingredients
- 1 butternut pumpkin, quartered
- 2 tbsp olive oil
- salt and pepper to taste
- 1 tbsp sumac
- 1 large onion, diced
- 6 cloves garlic, diced
- 1L chicken stock (or veg)
- 50g butter
- 50g pine nuts
- parsley for garnish
- 1 tbsp cream (optional)
- toast to serve
Directions
Place the quartered butternut onto a tray, drizzle with oil and season with salt, pepper and sumac. Roast at 180°c for 40 minutes or until cooked through and the flesh is soft.
- In a large pot over medium heat, pour in the olive oil. Once hot, add the onion, garlic and some salt, and saute for 3-4 minutes.
- Once the pumpkin comes out of the oven, scrape the flesh out and place it in the pot with garlic and onion.
- Pour over the stock and simmer for 10 minutes before you blend with a stick blender (if you don't have one you can just use a masher for a chunkier soup).
- Toast the pine nuts in the butter until golden and finish with the parsley.
- To serve, add the soup to a bowl and garnish with cream, pine nuts and serve with toast on.
