A Perfect Pantry
Whole Roasted Pumpkin Soup
- PREP TIME
15 min - COOK TIME
30 min - READY TIME
45 min - SERVINGS
4
Ingredients
- 2 small butternut pumpkins
- 40 grams butter
- 2 tablespoons olive oil
- 2 medium brown onions peeled, diced
- 2cm piece ginger peeled, minced
- 2 clove garlic peeled, minced
- 2 large potatoes (approx 450g total) peeled, chopped into 2cm pieces
- 1 litre vegetable stock
- 2 sprigs thyme
Directions
- Preheat a fan forced oven to 200°C. Line a baking tray with baking paper.
- Using a sharp knife, cut the pumpkins in half down the centre to form two even ends. Scoop the pumpkin flesh out of the pumpkin using a spoon and a small paring knife. Make sure that you leave roughly 1cm around the bowl so it is still stable.
- Place the pumpkins base down on the baking tray, to stabilise; you may need to cut a small slice off of the base. Bake for 20 minutes.
- In a 3 litre saucepan, melt the butter and oil and sauté the onions, ginger and garlic until golden brown.
- Add the pumpkin, potatoes, stock and herbs. Simmer for 30 minutes.
- Blend using a stick mixer and pour into the pumpkin bowls. Serve with extra thyme if desired.
This recipe was developed using a Kambrook Appliance.
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