Tuscan Pumpkin Soup

By á-24269

Ingredients

• 1 medium pumpkin – sugar pumpkins are the most flavorful
• 3 sprigs of rosemary
• 1 bulb of garlic
• salt & pepper
• 4-5 cups chicken or vegetable stock
• pepitas (pumpkin seeds)

Preparation

Step 1

Preheat the oven to 400F


Cut the pumpkin into about 4cm chunks. You don’t need to take the skin off at this stage. Spread the pumpkin on a baking tray. Break up the garlic bulb into individual cloves and scatter amongst the pumpkin and place the rosemary sprigs on top and drizzle olive oil on top. Season with salt and pepper and roast for about 45 mins or until cooked and softened.

Scrape the pumpkin from the skin into a large saucepan and squeeze the flesh of the garlic from the skin. You don’t need to use all the garlic cloves, you can start with a few and add more if want more of a garlic flavour. Because they are roasted the flavor of the garlic is beautifully mild and sweet, so don’t be afraid. Add half the stock and with a stick blender, blend until smooth. You can use a blender if you don’t have a hand-held stick blender.

Put the saucepan on medium heat and warm the pumpkin soup without bringing to a boil. Add more stock to get to the consistency that you like and season with salt and pepper.

Keep oven on 400 and roast pumpkin seeds until brown for top of soup.

Serve with a sprinkling of the pepitas and a drizzle of extra virgin olive oil. As mentioned you can also serve with a dollop of ricotta on top.