It’s finally soup weather! Sydney, I’m sorry for all the things I said about you from November to April. Don’t take it personally, there’s just only so much back-of-the-knee sweat and 95% humidity a gal can take, you know?!
But now, we’re cool again… Literally! The trackies and jumpers have come out of hibernation, 1 of 2 of my daily coffees are now hot ones, and we can start roasting whole vegetables and blending them into delicious soups! I love it here!
This recipe isn’t at all revolutionary, and you’ve maybe seen quite similar recipes to it floating around. Sometimes, you just have to stick with the classics! I’m just all about easy peasy dinners these days, especially when they all come together in one pot. We still don’t have a dishwasher (first world problems) so minimising washing up time is pretty paramount around here.
There isn’t a lot to blab on about when it comes to this soup (those people who complain about long recipe intros will be happy! For once in their lives!) because it’s just so stinking easy to make! And eat! Especially if you add some nice crusty bread with salted butter to the mix, which you should, because you’re not an absolute melon.
Although, if you’re feeling a little more fancy, you can make toast dippies for this soup! We are obsessed with caramelised onion spread these days, so the past couple of times we’ve had soup, we’ve really been into making caramelised onion and cheddar toast under the grill and dipping it into the soup. I’ll pop the rough recipe below if you’d like to try! But if not, you simply must add some kind of bread dipper to the equation. Aforementioned salted butter and crusty bread combo is always a winner.
Roasted Pumpkin Soup
Makes a big pot o’ soup!
- 1 whole butternut pumpkin
- 1 large onion
- 5-6 cloves of garlic
- Olive oil, for drizzling, of course!
- Salt and pepper
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 2 tsp brown sugar
- 2L best quality chicken or vegetable stock
- 1/2 cup cream or coconut milk
- Chives, to serve
- Preheat oven to 190 degrees celcius and line a baking tray with baking paper and set aside.
- While the oven is heating up, prep your veggies. Using the largest knife you have, cut the pumpkin in half lengthwise. Use a tablespoon to scoop out the seeds (you can discard them or save them to clean and toast later if you like!) and plop the pumpkin halves, cut side up, onto the baking tray.*
- Peel the onion whole and cut into quarters and pop the quarters on baking tray, along with 5 garlic cloves, unpeeled. Drizzle olive oil over the pumpkin, onion and garlic and use your hands to rub the oil into the pumpkin. Season with a hefty amount of salt and pepper, and sprinkle a wee bit of brown sugar on the pumpkin. Place the pumpkin halves cut side down onto the baking tray and place in oven for 45-50 minutes, or until the flesh is easily pierced with a fork. Keep an eye on the garlic and onion while it’s in the oven though, it may need to come out earlier! (I usually take it out at 30-35 mins.)
- Once the pumpkin is cool enough to handle, peel the skin off and discard. You can either use a knife and peel the skin off, or flip the halves around and scoop the flesh out with a spoon– either way works! Place the pumpkin flesh into a large, heavy bottomed pot on medium heat, along with the onion quarters. Use your fingers to squeeze the garlic out of their skins straight into the pot.
- Pour about half a cup of the stock in, and using a stick blender, blend the veggies together with the stock until it starts to become smooth. Gradually add more stock and blend until your desired thickness is achieved (we like it pretty thick– you might have leftover stock!) Once there are no chunks and the mixture is smooth, add the cream or coconut milk and give it a stir. Add nutmeg, cinnamon, cayenne pepper, brown sugar and a good dash of salt and pepper and taste along the way, making sure to adjust to suit your tastebuds.
- Continue to heat the soup until it’s lovely and hot, then ladle it into bowls, top with fresh chopped chives and another dash of cream, if you like… And enjoy!
*Alternatively, you can cut the two pumpkin halves into little cubes and pop them on prepared baking trays with a drizzle of olive oil and salt and pepper, along with the quartered onion and garlic cloves. This way usually takes 30-40 minutes, but still keep an eye on the onion and garlic cloves as they’ll cook quicker! Once it’s all roasted, continue with the recipe as normal.
Caramelised Onion and Cheddar Toast Dippies
- Good quality sliced bread (sliced sourdough from Baker’s Delight is always a winner)
- Caramelised onion chutney (we use this one — so good!)
- Freshly grated cheddar
- Chopped up chives and salt and pepper, to serve
Simply spread a good layer of caramelised onion chutney onto sliced bread, top with grated cheddar and melt under the grill until it’s golden brown and bubbly. Season with salt and pepper, sprinkle some chives on top and dunkaroo straight into the soup! (You can cut them into soldiers like I do or leave them whole like Alex does. Both ways are chef’s kiss!)