If you’re sick of the same old pumpkin soup, try this version which one Taste.com.au member called “the best soup I’ve ever tasted”.
Ingredients
- 1 (about 1kg) butternut pumpkin
- 40ml (2 tablespoons) olive oil
- 1 large onion, peeled, chopped
- 2 carrots, peeled, chopped
- 750ml (3 cups) Massel chicken style liquid stock
- 1 teaspoon mild paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon grated fresh nutmeg
- 250ml (1 cup) creme fraiche
Pumpkin-seed pesto
- 2-3 tablespoons roasted pumpkin seeds (see note), plus extra to serve
- 1/2 teaspoon grated ginger
- 2 garlic cloves
- 1/2 cup fresh basil leaves
- 1 teaspoon grated parmesan cheese
- 120ml (6 tablespoons) olive oil
Method
- Step 1To make the pesto, place roasted pumpkin seeds, ginger, garlic, basil and parmesan in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
- Step 2Preheat oven to 180°C. Cut pumpkin in half. Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.
- Step 3Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes. Cool slightly. Blend soup in batches, then return to pan. Stir through creme fraiche and gently reheat. Serve drizzled with the pesto and sprinkled with seeds and pepper.
Nutrition
2144 kj
Energy
45g
Fat Total
15g
Saturated Fat
5g
Fibre
8g
Protein
49mg
Cholesterol
542.38mg
Sodium
13g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
To roast pumpkin seeds, toss them in a little olive oil, spread on a baking tray and roast at 170°C for about 10 minutes or until golden.
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
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