- 2kg kent pumpkin, cut into wedges and deseeded
- 2 brown onions, peeled and chopped into 6 wedges
- 3 granny smith apples, peeled, cored and roughly chopped
- 5 garlic cloves in their skin
- 100ml extra virgin olive oil
- 1 teaspoon cinnamon powder
- Salt flakes and freshly ground black pepper
- 1/2 teaspoon nutmeg
- 2 litres Massel chicken style liquid stock
For the garnish
- 250g creme fraiche, sour cream or cream
- 1 granny smith apple, sliced into fine batons
- 50g roughly chopped hazelnuts
- 30 sage leaves
- Step 1Heat oil over high heat until hot. Flash fry the fresh sage leaves for 30 seconds. Carefully drain on paper towels. Set aside.
- Step 2Preheat the oven to 180C.
- Step 3Add pumpkin, onions, apple and garlic to a large baking tray. Toss the veg in the olive oil. Sprinkle over the cinnamon, salt and pepper and grate over nutmeg. Toss again.
- Step 4Bake your vegetables in the oven for 30-40 minutes until cooked and nicely softened. Remove your baking tray from the oven and leave the veg to cool a little.
- Step 5When they are still hot but safe to handle, take the skin off the pumpkin and squeeze garlic from its papery skin. Transfer all baked ingredients to a large pot – garlic, pumpkin, onions and apples. Add your stock and bring to the boil.
- Step 6Reduce heat to a mild simmer and allow the soup to reduce for a further 15 minutes. Turn off the heat and blitz until smooth. Season to taste.
- Step 7If you want a silky smooth soup, pass it through a fine sieve using a wooden spoon but to be honest, I usually cannot be bothered.
- Step 8To serve, dollop a generous amount of creme fraiche on soup followed by apple batons, sage and hazelnuts so you have a little pile in the middle of the soup.
- Step 9Oh, and don’t forget to season with a little flake salt and a grind of black pepper.
Remember not to cut the apple batons until you need them because they’ll oxidise.
- Author: Matt Preston
- Image credit: (N/A)
- Publication: Taste.com.au