Roasted Pumpkin Soup (& dip base!)

This works for practically all pumpkin types, I actually prefer the Queensland Blue, but have made it with Japanese and Butternut as well.

The thing I love about this recipe is that it is a thick mix, which means you can then use it as a base for a thinner soup, continue to reduce it for a pasta sauce or add some creamy cheese (or sour cream or yoghurt) to turn it into a dip!

Ingredients:

  • ~1kg pumpkin
  • 2 large brown onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 4 large carrots, peeled & finely chopped
  • 4 large potatoes, cubed
  • 1 cup of white wine
  • 500ml Water
  • 1 tsp ground cumin
  • 1 litre (4 cups) duck stock
  • Ground nutmeg, Salt and Pepper, to taste
  • Cream, for serving

Directions

  • Preheat oven to 180*C
  • Halve and deseed the pumpkin
  • Lightly coat the surface with some salt and olive oil
  • Place pumpkin into oven and roast until soft and golden
  • Remove from oven and allow to cool to a manageable heat
  • In a heavy bottom pot, heat a tablespoon of oil to a medium heat
  • Add the onions and garlic and brown
  • Add the chopped carrots and heat until well coated with the oil and onion
  • Lower the heat, add the white wine and allow to heat
  • Add the potatoes and the water
  • Return to the pumpkin, scoop out the flesh
  • When the potatoes are soft, add the cumin and duck stock to the pot, followed by scooped pumpkin
  • Use an immersion blender to puree the ingredients
  • Cook for 20 to 30 minutes on a medium-low heat, stirring occasionally.
  • Pour into bowls and serve with a dash of nutmeg and cream

BONUS DIP RECIPES

Persian Feta Pumpkin
Once pumpkin mix is cooled, combine 300ml of pumpkin with 50g of Persian Feta cheese, a teaspoon of dry crushed rosemary, a small clove of crushed garlic and a tablespoon of olive oil until all ingredients are smooth and even. Refrigerate for an hour to allow the dip to settle an firm.

Pumpkin, Gorgonzola & Walnuts
Once pumpkin mix is cooled, combine 300ml of pumpkin with 40g of Gorgonzola Dolce, a teaspoon of cumin, six ground walnuts and a tablespoon of macadamia oil until all ingredients are smooth and even. Refrigerate for an hour to allow the dip to settle.

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