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!
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