Roast Butternut Pumpkin Soup
Servings
6
Servings
6
Ingredients
  • 1tablespoon olive oil
  • 1 chopped onion
  • 1cup sliced carrots
  • 6 whole garlic clovespeeled
  • 2teaspoons Sea salt flakesor to taste – divided
  • 1 1.8kg butternut pumpkinhalved lengthwise and seeded
  • 2tablespoons maple syrup
  • 2tablespoons cider vinegar
  • 3tablespoons Unsalted butter
  • 6 large sage leaves
  • 1pinch cayenne pepperor to taste
  • 1.5 litres chicken stock
To serve
  • Creme fraiche
  • Chopped chives
  • Toasted pepitaspumpkin seeds
Instructions
  1. Prehat oven to 200 degrees C
  2. Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place pumpkin halves flesh side up on the chopped vegetables. Sprinkle pumpkin with additional salt.
  3. Meanwhile melt the butter in a pan until slightly brown – Remove from heat, add sage leaves and stir (careful it will splatter a little) – set aside
  4. Roast in preheated oven until pumpkin is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
  5. Scoop out pumpkin flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken stock, maple syrup and sage butter.
  6. Place pot over high heat and bring to a simmer. Reduce heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
  7. Blend until very smooth with an immersion blender, 3 or 4 minutes and pass mixture through a sieve.
  8. If soup seems too thick, add a few tablespoons of chicken stock. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper.
  9. Garnish servings of soup with a dollop of creme fraiche, chopped chives and toasted pepitas.