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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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 or vegetable stock to be vegetarian friendly
- 150 ml cream plus extra to serve use vegan friendly cream or milk if required
- 1 tablespoon honey or maple syrup use maple syrup to be vegan friendly
- 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