Roast pumpkin soup

Name: Roast pumpkin soup
Cook time: 1 h 30 min
Yield: 10
Cuisine: Modern Australian
Ingredients: 2.5-3kg Kent pumpkin, halved, seeds removed; 100ml extra virgin olive oil; salt flakes and freshly ground black pepper; 2 onions, finely sliced; 6 garlic cloves, finely sliced; 40g ginger, peeled and finely diced; 2 tbsp Malaysian curry powder (any curry powder is fine); 1 litre chicken or vegetable stock; 300ml cream; 250ml milk; ½ nutmeg, finely grated; natural yoghurt or cream, to serve

Karen Martini

October 28, 2022

Spooky soup: Slow-roasted pumpkin soup with ginger and curry powder.William Meppem

easyTime:1-2 hoursServes:10

The sweetness of pumpkin works so well with the gentle warmth of ginger and subtle hint of curry. Roasting it first also deepens and enriches the flavour while reducing the water content, making for a more intense and hearty soup. You can serve this as is, but a dollop of yoghurt or a swirl of cream is a nice touch, and plenty of well-buttered bread is always more than welcome.

Ingredients

2.5-3kg Kent pumpkin, halved, seeds removed
100ml extra virgin olive oil
salt flakes and freshly ground black pepper
2 onions, finely sliced
6 garlic cloves, finely sliced
40g ginger, peeled and finely diced
2 tbsp Malaysian curry powder (any curry powder is fine)
1 litre chicken or vegetable stock
300ml cream
250ml milk
½ nutmeg, finely grated
natural yoghurt or cream, to serve

Method

1. Preheat the oven to 160C fan-forced (180C conventional). Line a baking tray with baking paper.
2. Coat the exposed pumpkin flesh with a little oil and season with salt. Roast on the prepared tray for about 1¼ hours, until tender. Once cool enough to handle, scoop out the flesh and set aside.
3. Heat the remaining oil in a wide-based saucepan over medium heat. Add the onion, garlic and ginger and cook for about 4 minutes to soften. Add the curry powder and cook for 1 minute until fragrant. Stir in the pumpkin flesh, then add the stock, 250ml water, the cream and milk. Add the nutmeg and grind in some pepper. Bring to a simmer and cook for 8 minutes.
4. Once cooked, puree the soup with a stick blender until very smooth (you can do this in batches in a food processor, too). Adjust the seasoning as needed.
5. Serve with a well-buttered baguette and a swirl of cream or a dollop of yoghurt.
Tip: This is ideal to have on hand in the fridge or freezer for a quick meal, but check the seasoning on reheating since it often needs a tweak.