Roasted Pumpkin Soup
Izzy only eats one kind of soup (pumpkin) and he loves it for lunch or an entrée. There are many soup recipes out there, but the roast flavours of this simple soup are delicious and warming. Serve hot with some freshly made garlic bread and you won’t find much better on a cold winter’s day.
Preparation Time: 10 minutes • Cooking Time: 55 minutes • Serves 4
1kg buttercup (or other) pumpkin
2 tablespoons olive oil
1 tablespoon garlic and herb salt
1 onion, finely sliced
2 cloves garlic, crushed
2 cups chicken stock
1 cup milk
½ cup coconut cream
1 teaspoon salt
1 teaspoon pepper
4 rashers bacon
¼ cup Parmesan
5 leaves fresh basil, chopped
Preheat the oven to 180°C.
Carefully slice the skin off the pumpkin and cut into medium-sized pieces. Peel the potatoes and cut into similar-sized pieces to the pumpkin. Drizzle with olive oil, season with garlic and herb salt and place in the oven to cook for 45 minutes.
Place the onion, garlic and butter in a non-stick frying pan and cook for about 5 minutes or until onion softens.
When pumpkin and potatoes are cooked, remove from the oven, cool a little, then put into a blender along with the onion and garlic mix. Add chicken stock, milk, coconut cream, and salt and pepper and blend until smooth.
Heat grill to 240°C. Grill bacon for 8 minutes or until brown and crispy. Remove from the grill and chop into small pieces.
Heat soup mixture in a pot on medium heat and cook for about 5 minutes, stirring often, until it is boiling hot.
To serve, ladle pumpkin soup into warmed deep bowls. Top each bowl with a heaped tablespoon of Parmesan and the crispy bacon bits. Finish with a sprinkling of basil.