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Pumpkin Soup

Prep Time:

30 Minutes

Cook Time:

60 Minutes

Serves:

12 Servings

Level:

Intermediate

Ingredients


  • 2 tbsp olive oil

  • 6 spring onions

  • 2 cloves garlic

  • 3 tbsp of Cinnamon Myrtle flaked or ground 

  • 1 tsp Nutmeg

  • 3 tbsp of Roasting salt

  • 2 litres of stock – rec: thermomix homemade vege stock or Massel vege / chicken liquid

  • 2 cups of milk / thin cream / milk alternatives

  • 8 Granny Smith Apples – peeled & diced

  • 2kg of pumpkin - Select any pumpkin! All taste divine – I go for whatever has been grown at the nest – my favs are: Trombone has a lovely sweet flesh, as does Japanese Pumpkin. 

Method

Step 1:

Preheat the oven to 180 degrees

Chop pumpkin into sections with skin on, place into deep roasting trays, drizzle olive oil over pumpkin – then go crazy with the amazing Bowerbird Naturals Roasting Salt with sea rosemary, parsley and sage and sprinkle liberally over pumpkin. 

Pop in the oven for a good 45 mins until it starts to caramelise on the bottom – I love the extra flavour.


Step 2:

Heat 2 tbsp of olive oil in a pan over low heat and saute the finely chopped spring onions for 2-3 minutes until softened, add in garlic & cook for a further minute.


Step 3:

Add in apple, spices & stock and bring to the boil then simmer for 30 mins.


Step 4:

Remove cooked pumpkin from the oven, cool slightly, remove skin and add to the stock.

TIP: Add a small amount of water to the hot roasting pan to loosen any ingredients / flavours left in the pan then add to the stock pot.


Step 5:

Simmer for a further 20mins.


Step 6:

Allow to cool slightly prior to blending to a smooth liquid – 

DO NOT put boiling liquid into a Thermomix!


Step 7:

Return to the heat and add in milk / cream stirring constantly

Add in more nutmeg / cinnamon myrtle / roasting salt to suit your taste.


Step 8:

To serve:

Ground Pepperberry, a sprinkling of diced spring onions & fresh sourdough.


DELICIOUS!

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