Secret twist behind Matt Preston's roast pumpkin soup

Secret ingredients are rarely that secret, but this addition to your pumpkin soup is sure to have diners coming back for more. 

The iconic winter dish has been a staple round Aussie dinner tables for decades because of how simple and delicious it is.

Everyone’s mum or nanna has a slightly different version of the same recipe: pumpkin, onion, stock, a handful of spices and herbs and, of course, something creamy to finish.

My mum liked adding curry powder to the pumpkin as it steamed, and now I make it like that every time.

Tips for the best pumpkin soup ever

I’ve tried Thai-style pumpkin soup with loads of ginger, garlic and other aromatics like fresh chilli, lemongrass, lime and even fish sauce added (this Thai-style pumpkin soup goes off every soup season).

Every twist is delicious, and everyone will claim their version of pumpkin soup is the best.

But, there’s just something about the simple genius of Matt Preston’s zany twist that we can’t get enough of, because it really transports pumpkin soup to a whole new level.

Matt Preston adds a different twist to the traditional pumpkin soup.

Matt Preston knows a thing or two about adding unusual twists to classic recipes (apple pie made with cheese, anyone?) to give them an unconventional and always totally delicious charm.

So we’re very excited to share his secret weapon for foolproof pumpkin soup (the best part is you’ve probably already got a few on hand): good old Granny Smith Apples.

Yep, Matt Preston swears by roasting your pumpkin with apples to balance the intense savoury-ness of pumpkin soup with the sweet, tart flavour of green apples. Apples also help make your soup ultra smooth and perfectly thick.

Add some onion, garlic, cinnamon and nutmeg, and you’re well on your way to the best pumpkin soup you’ve ever had.

So whip up a batch (it only takes 15 minutes to prep), fill your bowl to the brim and devour – cheers to soup season!

FULL RECIPE: Matt Preston’s roast pumpkin soup

Matt Preston's roast pumpkin soup is a game changer.

What can I add to tasteless pumpkin soup?

If your pumpkin soup isn’t as delicious as you’d hoped, there are plenty of ways to give it a boost.

Try these hacks for tasteless pumpkin soup:

* Add a few tablespoons of garlic or chilli-infused oil to the soup and stir until well combined before serving.

* Add toasted nuts to serve; pepitas, pine nuts, hazelnuts, walnuts, pecans or sunflower seeds will all add extra flavour and texture.

* Stir through some thickened cream, coconut cream or creme fraiche.

* Top with lots of fresh herbs. Parsley, dill, coriander and sage all add freshness and punchy flavour to soup.

* Season generously – a little salt and pepper (and some chilli flakes) can go a long way.

Pumpkin soup is a winter favourite.

Is pumpkin soup healthy?

Yes, pumpkin soup is healthy. Pumpkin is packed with vitamins and minerals, and it’s relatively low in calories.

It’s also high in betacarotene, with antioxidant and immuno-regulatory properties. If made according to a low-fat, low-sugar recipe, pumpkin soup is considered to be healthy.

MORE PUMPKIN SOUP RECIPES:

Japanese pumpkin soup

Indian pumpkin and bean soup

Can you freeze pumpkin soup?

Pumpkin soup is easy to freeze. Simply let the soup cool to room temperature, then transfer the soup into freezer-safe airtight containers. Be sure to leave some room at the top for expansion.

For best results, pumpkin soup should be frozen without cream or additions like nuts or croutons. Frozen pumpkin soup will last for 2-3 months in the freezer if stored correctly.

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as Secret twist behind Matt Preston's roast pumpkin soup