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My Nana’s best ever pumpkin soup

My Nana’s best-ever pumpkin soup

What I have changed from my Nana’s original recipe is that I roast the pumpkin, onion and garlic in the oven. Nana used to cook these ingredients down on the stovetop and stir continuously until softened, before adding any liquids. Maybe I am just lazy and am avoiding the continuous stirring but I like to call it ‘generational efficiency’.
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Course: Soup, Main Course, Lunch, Dinner
Cuisine: French, Australian
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4
Calories: 511kcal
Cost: 10

Equipment

  • Oven
  • 1 Heavy based saucepan
  • Blender or stick blender

Ingredients

  • 2 kg butternut pumpkin
  • 1 red onion
  • 2-3 cloves garlic skin on
  • 2 tbsp Olive oil for drizzling
  • 1 teaspoon Sea salt
  • 750 ml chicken stock
  • 150 ml cream plus extra to serve
  • 1 tablespoon honey or maple syrup
  • Fresh parsley to serve

Instructions

  • Preheat the oven to 220°C.
  • Cut the pumpkin in half lengthways and scoop out the seeds.
  • Place the pumpkin, cut-side up, and onion on a baking tray.
  • Wrap the garlic loosely in foil (to avoid burning) and drizzle with a little olive oil.
  • Drizzle the pumpkin and onion with a little oil and sprinkle with salt.
  • Bake for 1 hour or until the pumpkin is just soft and starting to brown. Scoop the pumpkin out of the skin and into a blender.
  • Scoop the onion flesh away from its skin and add to the blender. Squeeze the garlic directly out of its skin and into the blender. Add 1 cup (250ml) of the chicken stock and blend until smooth.
  • Pour the mixture into a saucepan, and add the remaining stock, cream and honey. Place over medium heat until soup is heated through.
  • Serve with my Nan’s touches of a little fresh parsley from the garden and a swirl of cream.
  • A little freshly grated ginger or a squeeze of fresh orange juice is also a lovely addition to this soup during the cooking.

Notes

A little freshly grated ginger or a squeeze of fresh orange juice is also a lovely addition to this soup during the cooking.

Nutrition

Calories: 511kcal | Carbohydrates: 74g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 48mg | Sodium: 881mg | Potassium: 2042mg | Fiber: 11g | Sugar: 21g | Vitamin A: 53708IU | Vitamin C: 108mg | Calcium: 280mg | Iron: 4mg