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Roasted Butternut Pumpkin Soup

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Servings: 3.5 litres
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2500-3000 g butternut pumpkin peeled, seeds removed and cut into chunks
  • 750 g brown onion peeled and roughly chopped
  • 6 garlic cloves peeled and smashed
  • 100 ml olive oil
  • 2 tsp crushed ginger
  • 2 tsp crushed chilli
  • 3 bay leaves
  • salt
  • cracked pepper
  • 2 litres vegetable stock
  • Juice of one lemon
  • Zest of half lemon
  • 40 ml honey optional
  • skim milk optional for finishing

Equipment

  • You will need a stick blender or food processor for this recipe, while sieving the soup is optional.

Method
 

  1. Preheat your oven to 180c
  2. Assemble your ingredients
  3. In a baking dish place the pumpkin, garlic,onion, ginger, chilli and bay leaves
  4. Season with a little salt and cracked pepper
  5. Add oil and give it a good stir
  6. Place in the oven and roast for 1 hour, stirring occasionally to avoid scorching the mix - golden brown is the aim
  7. Add a splash of water if needed
  8. Remove the pumpkin mix from the oven when the pumpkin is soft
  9. Add the pumpkin mix and the stock to a suitably sized saucepan
  10. De-glaze the baking dish with a little stock to free up any caramelised vegies and add to the saucepan
  11. Bring the soup to simmering
  12. Add the lemon zest and the lemon juice
  13. Simmer for 20 minutes
  14. Remove the bay leaves and lemon zest
  15. Add the honey
  16. Turn the heat off
  17. Blend the soup to a fine puree
  18. At this point I strained the soup through a fine wire strainer, but that is optional
  19. To serve add a little skim milk to give it an even creamier finish

Notes

I placed the bay leaves and lemon zest in the sieve for easier removal
 
I garnished with a dollop of sour cream