Australian roast pumpkin soup
- 05.10.2022
- 1 682
Australian roast pumpkin soup is packed with real flavour.
Recipe «Australian roast pumpkin soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 2kg kent pumpkin, cut into wedges and deseeded, 2 brown onions, peeled and chopped into 6 wedges, 3 granny smith apples, peeled, cored and roughly chopped, 5 garlic cloves in their skin, 100ml extra virgin olive oil , 1 tsp cinnamon powder, Salt flakes and freshly ground black pepper, 1/2 nutmeg , 2 litres chicken stock, Oil, 250g creme fraiche, sour cream or cream, 1 granny smith apple, sliced into fine batons, 50g roughly chopped hazelnuts, 30 sage leaves.
Ingredients:
- 2kg kent pumpkin, cut into wedges and deseeded
- 2 brown onions, peeled and chopped into 6 wedges
- 3 granny smith apples, peeled, cored and roughly chopped
- 5 garlic cloves in their skin
- 100ml extra virgin olive oil
- 1 tsp cinnamon powder
- Salt flakes and freshly ground black pepper
- 1/2 nutmeg
- 2 litres chicken stock
- Oil
- 250g creme fraiche, sour cream or cream
- 1 granny smith apple, sliced into fine batons
- 50g roughly chopped hazelnuts
- 30 sage leaves
Instructions
- 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.