Roasted pumpkin soup

Ingredients

• 1.2 - 1.5kg of pumpkin (or butternut squash) cut into 1-inch chunks

• 2 ltrs of good quality chicken stock (or vegetable stock if vg)

• 5 tbsps extra virgin olive oil

• 3 tbsps honey (or maple syrup if vg)

• 2 diced shallots (or white onion)

• 2 bay leaves

• 1 tsp ground cinnamon

• 1 tsp garlic granules

• 1 tsp dried sage

• 1/2 tsp chilli flakes (adjust to taste)

• Salt and pepper to taste
  

Method

I start by turning the oven on at 200°C. In a large bowl, I mix 3 tbsps extra virgin olive oil, honey (or maple syrup), ground cinnamon, sage, garlic granules, chilli flakes, salt and pepper. I add the pumpkin chunks to the bowl and give them a good toss, so they’re fully coated in the honey and spice mixture, and then I spread them onto a lined baking sheet. They roast in the oven for a good 20 - 25 minutes until soft and golden (but not crispy).

Whilst the pumpkin chunks are roasting, I add the remaining 2 tbsps of extra virgin olive oil into a large pot, together with the bay leaves and ground black pepper. As soon as the gentle sizzling starts, I add the diced shallots (or onions) and sauté until golden and translucent but not browned. The roasted pumpkin chunks go into the large pot, together with the chicken or vegetable stock. I bring it to a boil and then lower the heat to a simmer for about 30 minutes.

At this point, I tend to have a little taste to check for seasoning and adjust as needed and proceed to allow the mix to cool. Once the mixture is at room temperature, I carefully add it to a food processor and work in batches to blend until smooth. I prefer my soup to be on the thicker side, so I reserve some of the liquid to add gradually to achieve the perfect consistency. If a food processor is unavailable, a handheld blender may be used.

I warm up the portions of the soup that I want to serve and freeze or refrigerate the rest for later. I love adding toppings to my soups: a touch of cream, some homemade gluten-free croutons, pan-fried pancetta or even some candied pecans. Whatever your favourite topping is, go for it.