Pumpkin soup | Recipearce

Makes enough for 4 - 6 people
Prep time: 15 minutes
Cooking time: approx. 45 minutes
 
Ingredients

• 1x Kent pumpkin
• Olive oil
• 1x tablespoon butter
• 1x brown onion
• Handful of fresh thyme
• 2x lemons
• 7x cloves of garlic
• Block of parmesan cheese
• 1L vegetable stock
• Bunch of washed parsley
• 2x sourdough baguettes (or any type of bread)
• Bunch washed parsley
• Fresh chilli (optional)
• 1x lemon

 
Utensils

• Pure Power Blender or K400 Blender
• Large mixing bowl
• Oven paper
• 2x lined roasting trays
• Saucepan
• Silicon brush

Method

1. 1.Start by preheating the oven to 180°C
2. Next cut a Kent pumpkin in half (lengthways) and dig out the seeds
3. Then cut the pumpkin into wedges before placing them into a large mixing bowl
4. Drizzle the pumpkin wedges with a generous amount of olive oil then turn them out onto 2 lined roasting trays
5. Pop the pumpkin in the oven for approx. 40 minutes
6. Now roughly chop 1 brown onion, then add it to a saucepan on low heat together with 1 generous tablespoon of butter
7. While the onion sweats down, thread the leaves off a bunch of thyme, finely chop 3 garlic cloves and grate the zest of 1 lemon
8. Once the onion has sweated down (approx. 5 minutes), add the thyme, garlic and lemon zest to the pan
9. Allow the onion to absorb the flavours for an additional few minutes then remove from heat
10. Now add the onion mixture into a blender, followed by 50g of parmesan cheese and 1L of vegetable stock
11. Then scoop the flesh out of the pumpkin wedges using a spoon and add it to the blender (note: set some of the roasted pumpkin wedges aside for serving)
12. Pop the lid on the blender and blend the soup on speed 1 until combined to a consistency of your liking
13. For the garlic bread, ensure your oven is preheated to the max, then add 4 tablespoons of butter and 4 finely chopped cloves of garlic to a clean saucepan (you can add some finely chopped chilli too if you want)
14. Bring the saucepan to high heat until the butter is completely melted
15. Now cut 2 sourdough baguettes into slices then line them onto a lined baking tray before brushing them with the melted butter using a silicone brush
16. Sprinkle the slices of sourdough with some finely chopped parsley then generously grate some parmesan cheese on top
17. Pop the sourdough into the oven to cook for approx 5 minutes/when the cheese has melted
18. To serve, put some warm soup into a bowl, then lay 2 roasted pumpkin wedges, some grated parmesan cheese, the juice of ½ lemon and some finely chopped parsley on top
19. Finish the dish off by tucking in a couple of slices of the toasted garlic bread