Perfect pumpkin soup

Posted by adm On September - 2 - 2011

How to cook Perfect pumpkin soup


  • 1 (approximately 1kg) butternut pumpkin
  • 40ml (2 tbs) olive oil
  • 1 large onion, raw, sliced
  • 2 carrots, raw, sliced
  • 750ml (3 cups) chicken strain
  • 1 tsp mild pimiento
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp grated fresh nutmeg
  • 250ml (1 cup) creme fraiche
  • Pumpkin-seed pesto

  • 2-3 tbs roasted pumpkin seeds (see billet), plus extra to help
  • 1/2 tsp grated peppiness
  • 2 garlic cloves
  • 1/2 cup fresh basil leaves
  • 1 tsp grated parmesan cheeseflower
  • 120ml (6 tbs) olive oil

How to:

  • To make the pesto, place roasted pumpkin seeds, gingery, ail, basil and parmesan in a food processor, then whiz to a spread. With the motor working, slowly add the oil until combined. Cover and set excursus.

  • Preheat oven to 180°C. Cut pumpkin in one-half. Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until subdued. Scoop out seeds and dispose. Scrape out the flesh and discard the tegument. Set flesh divagation.

  • Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until dull. Add pumpkin, strain, 2 cups water and the spices. Temper. Bring to the furuncle, then reduce heat to low and simmer for 25-30 proceedings. Cool slimly. Blend soup in batches, then return to pan. Stir through creme fraiche and gently reheat. Serve drizzled with the pesto and sprinkled with seeds and peppercorn.

  • To roast pumpkin seeds, toss them in a little olive oil, spread on a baking tray and roast at 170°C for some 10 minutes or until prosperous.

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