Olive oil for frying and roasting
One butternut pumpkin (the one I used was 1.2kg whole.
1 onion, chopped
4 garlic cloves, minced
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
⅛ tsp ground cloves
Optional - add some chilli powder to taste
White pepper to taste
2 cups vegetable stock (Optional - switch with chicken stock)
I can of coconut milk (Optional, switch with thickened cream)
2 tbsp maple syrup
METHOD
- Pre-heat the oven to 200C fan forced
- Slice the pumpkin half and removerl the seeds. Cut into about 8 pieces. Line a baking tray with baking paper. Place the pumpkin pieces skin down in the tray and drizzle with olive oil and a pinch of salt. Roast for 35 minutes or until the flesh is soft. Set it aside to cool for a few minutes. Scoop the flesh off the pumpkin and discard the skin.
- Heat some olive oil in a saucepan over medium heat. Fry the onion until soft (5 to 8 mins), add the garlic and salt and continue cooking for another minute.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, and pepper. Break up the pumpkin with a wooden spoon. Add the stock and simmer for about 15 minutes.
- Add the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Use an immersion blender to blend the soup in the pot.
- Garnish with a sprig of time and some grated parmesan chees. Serve with a baguette or other fresh bread.
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