Australian roast pumpkin soup is packed with real flavour.
- Heat oil over high heat until hot. Flash fry the fresh sage leaves for 30 seconds. Carefully drain on paper towels. Set aside.
- Preheat the oven to 180C.
- Add pumpkin, onions, apple and garlic to a large baking tray. Toss the veg in the olive oil. Sprinkle over the cinnamon, salt and pepper and grate over nutmeg. Toss again.
- Bake your vegetables in the oven for 30-40 minutes until cooked and nicely softened. Remove your baking tray from the oven and leave the veg to cool a little.
- When they are still hot but safe to handle, take the skin off the pumpkin and squeeze garlic from its papery skin. Transfer all baked ingredients to a large pot – garlic, pumpkin, onions and apples. Add your stock and bring to the boil.
- Reduce heat to a mild simmer and allow the soup to reduce for a further 15 minutes. Turn off the heat and blitz until smooth. Season to taste.
- If you want a silky smooth soup, pass it through a fine sieve using a wooden spoon but to be honest, I usually cannot be bothered.
- To serve, dollop a generous amount of creme fraiche on soup followed by apple batons, sage and hazelnuts so you have a little pile in the middle of the soup.
- Oh, and don't forget to season with a little flake salt and a grind of black pepper.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set