The smooth texture and sweet flavour of our roasted butternut pumpkin soup will have you coming back for more on cold days, but that’s not the only reason to get this soup into your bowl. Naturally creamy butternut pumpkin is full of vitamin A which can help boost our immunity – perfect for those change-of-season bugs. The garlic in this soup also contains allicin, known to strengthen immune function and improve overall well-being.
Preparation time: 1 hour 10 minutes
2kg butternut pumpkin, seeds removed, peeled and cubed
1 brown onion, roughly chopped
1 head garlic, cloves separated
1/4 cup honey
olive oil, for drizzling
750ml chicken stock
1/2 cup pouring cream
1 teaspoon freshly grated nutmeg
Sea salt and white pepper to season
1/2 cup pumpkin seeds
- Preheat oven to 200°C.
- Toss pumpkin, onion and garlic cloves together with olive oil and place on a large baking tray in a single layer. Drizzle with honey. Bake for 40 minutes, stirring once or twice until the pumpkin is golden. Watch that the onions don’t burn.
- Remove from the oven and squeeze the garlic cloves from their skins, discarding skins. Tip cooked vegetables into a large saucepan over medium-high heat and add chicken stock. Cover and bring to the boil, then reduce heat and simmer for another 15 minutes.
- Remove from heat and blend with a stick mixer until smooth. Stir in cream and season with salt, white pepper and freshly grated nutmeg.
- Ladle into bowls and garnish with pumpkin seeds. Serve with sourdough bread.