Jay's Famous Roasted Pumpkin Soup

July 23, 2021

Roasting the vegetables in pumpkin seed oil makes this pumpkin soup extra special creating a depth of flavour not possible without such a unique oil. Additionally a good quality bone broth (we've used some from our friends at Tonemade) will give the soup awesome flavour and body.

This soup is:

A great winter warmer!
Dairy free (unless you top it with cream!)
Nutrient rich
Simple to make

You'll need:

1 whole Kent pumpkin (medium size)
1 large onion or 2 small, skin removed cut into quarters
1 large clove of garlic
1 large carrot cut into 3 or 4 peices
2.5L stock or bone broth/vegetable broth
Liberal amount of pumpkin seed oil to drizzle over the veggies
Salt and Pepper to season + Nutmeg if desired
Optional: steamed parsnip to add to soup

Method:

Oven to 180C and line a large baking tray with parchment paper
Cut the pumpkin into wedges about 2cm thick
assemble pumpkin together with cut up carrot, garlic and onion on tray and drizzle liberally in pumpkin seed oil and season with salt and pepper (the extra will help caramelization)
Roast vegetables for approx 1hr or until soft making sure to turn halfway through (a fork should glide easily through the pumpkin)
If using own stock bring to the boil otherwise make up 2.5L of broth according to instructions
Steam 1 medium parsnip until soft if choosing to add to soup
Remove veggies from the oven and allow to cool slightly
Scoop the pumpkin flesh from its skin and squeeze out the garlic clove to transfer to a large pot with the other veggies and 2L of the stock
Bring to a boil, add nutmeg if using and then blitz with a stick blender
Taste for seasoning and adjust required (E.g. salt and pepper, more stock if soup too thick for your liking)
Transfer to individual bowls and add your favourite toppings!

Our Moroccan or Egyptian Dukkah is a delicious topping to this soup but you could equally use some roasted pumpkin seeds and a liberal drizzle of pumpkin seed oil :) Enjoy!