Ingredients
Serves 6-8
- 1 pumpkin, (1.5kg -2kg), peeled, deseeded, roughly diced
- 3 Tbsp olive oil
- 1 onion, diced or 1 leek
- 1 stalk celery, sliced finely
- 2 large cloves garlic
- 1 tsp thyme or rosemary leaves, finely chopped
- 1 ½ litres vegetable stock (approx.)
- 2 tsp salt
- ½ tsp freshly ground pepper
Mushroom Topping:
- 1 Tbsp olive oil
- 1 Tbsp butter
- 200g sliced assorted mushrooms
- 1 Tbsp smoked mushroom powder (Stonehurst – optional)
- 1 shallot, finely diced
- 2 Tbsp fresh chives, finely sliced
- ½ tsp fresh thyme leaves
- ¼ tsp salt
- ¼ tsp pepper
Vendors
ROAST PUMPKIN SOUP WITH A HINT OF MUSHROOMS
Method
Roast the pumpkin:
- Preheat the oven to 190°C.
- Toss chopped pumpkin with 1 Tbsp oil and season lightly with salt and pepper.
- Place pumkin on large roasting pan, roast for 45 minutes, turning frequently or until tender.
Cook the vegetable:
- While pumpkin roasts, heat remaining 2 tablespoons oil in a large pot over medium heat; add onion/leek, celery, and garlic. Cook for 2 minutes, stirring constantly.
- Cover with lid, reduce heat to low, and slowly cook vegetables 20 minutes, stirring once or twice, or until soft and translucent. This stage helps to extract flavour.
Make the soup:
- Add roasted pumpkin, herbs and stock and bring to a boil; reduce heat to low, cover, and simmer 30 minutes, stirring every now and then.
- Puree mixture with a stick blender, or in several batches in a regular blender or food processor.
- Season with salt and pepper.
Prepare the mushroom topping:
- Heat oil and butter in a large fry pan over medium-high heat.
- Add mushrooms and shallot, sauté 4 minutes, tossing several times, until just tender.
- Add the smoked mushroom powder (if using) and toss once again.
- Remove from heat; season with chives, thyme, salt, and pepper
To serve, ladle soup into warmed bowls. Top with mushroom garnish. Enjoy!
Comments
This soup is Autumn flavours in a bowl. Creamy, sweet pumpkin combined with lightly smoked mushrooms.
