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!
- ~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
- 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.