A couple of weeks ago I was wandering the aisles of Coles before work trying to decide what to have for lunch. Pumpkin soup caught my eye, delicious, right? And pair it with a cheesymite scroll, you’re onto a winner (for those of you not from Australia this is a cheesymite scroll, they’re salty, cheesy and delicious… if you’re a vegemite fan that is).
I stuck it in the microwave until it was piping hot and eagerly anticipated my first mouthful, only to be thoroughly disappointed upon it touching my lips. Let’s be real, canned or packaged pumpkin soup is, well, rubbish.
So, the following weekend I did what any sane person with a pumpkin soup craving would do, I made it myself.
I am sure there are as many recipes for pumpkin soup on the internet as there are for chocolate chip cookies, a whole lot. But I am pretty darn proud of mine, it’s hearty, satisfying, smooth, pumpkiny, and can be vegan with a switch of stock. Simple! The key, in my opinion, is roasting up all your veggies first. Roasting, my friends, makes all the difference.
Spiced and oiled and ready to roast. Oh yeah.
Roast those babies for 30 to 45 minutes. Don’t stress if they get a little black and crispy on the edges. Black and crispy leads to flavour-town.
From pan to pot.
Add your liquid. Cover your veggies. Boil and bubble. You can let this go for as long as you like really. Set it to low and let it go.
Personally I like my soup smooth, so I blend, blend, blend. This step is best done when you’ve let it cool a little, otherwise you will end up with scalding soup spitting at you. Best to avoid that.
The best thing about whipping up a big batch of this on a Sunday afternoon is that you can eat it all week long. Or, if you’d prefer, hide a couple of servings in the freezer for a rainy day and a crusty roll. Trust me, you’ll have enough.
Rosted Pumpkin Soup
1 butternut pumpkin (squash)
1 wedge of japanese pumpkin
2 brown onions
garlic, the amount really depends on your taste (I used 10ish cloves)
1 sweet potato
2 parsnips/turnip/swede (parsnip is my personal favourite)
salt, pepper, paprika, Mexican chilli powder
1lt stock + enough water to cover you veggies
1. preheat your oven to 180-200*c
2. peel and chop all of your veggies into chunks, except your garlic leave that in its skin, toss them in a bowl, drizzle some oil and add your spices to your taste
3. roastin’ time, throw them into the oven for 30-45 minutes
4. throw roasted veggies into a big pot, add your stock and top up with water until the liquid covers all of your veggies. Set it to low and let it bubble away for up to 90 minutes
5. allow to cool a bit before blending
6. serve it up to devour immediately or package up for future enjoyment!