Makes about 2 litres
Prep time | 10 minutes
Cooking time | 35 minutes
• Pumpkin soup comes in many guises – with curries, spices, loads of different flavours and vegetable. And most of them I have to say, are delicious.
This soup celebrates the sweetness and flavor of the pumpkin itself. I add a couple of carrots to enhance the colour and give a further sweetness – it certainly doesn’t take over the pumpkin flavour. Roasting the pumpkin instead of boiling releases a lovely rich flavour, but if you want to boil it you can achieve a lovely result as well. The key is to blend it well until it’s like velvet, and to taste and season.
• 20g butter
• 1 kg butternut pumpkin, peeled, deseeded and cut into 4cm cubes
• 2 carrots, peeled and cut into 4cm lengths
• 500ml chicken or vegetable stock
• salt and ground white pepper
1. Preheat oven to 200°C.
2. Melt butter in a baking tray. Toss the pumpkin and carrot in the melted butter and bake for 30-35 minutes or until golden and soft.
3. Remove from the baking tray and place in a bowl with the stock.
4. With a hand-held blender, blend the soup until smooth and season with salt and pepper.
5. Lovely served with buttered sourdough toast.