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
ROAST PUMPKIN SOUP WITH A HINT OF STONEHURST MUSHROOMS
Method
- Preheat the oven 190C Begin by roasting the pumpkin in a large roasting pan - toss the chopped pumpkin with 1 tablespoon oil and season lightly with salt and pepper
- Roast 45 minutes, turning frequently or until tender
- While pumpkin roasts, heat remaining 2 tablespoons oil in a large pot over medium heat; add onion/leek, celery, and garlic
- Cook 2 minutes, stirring constantly
- Cover with lid, reduce heat to low, and slowly cook vegetables 20 minutes, (this stage helps to extract flavour) stirring once or twice, or until soft and translucent
- 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
- For 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
Comments
This soup is Autumn flavours in a bowl. Creamy, sweet pumpkin combined with lightly smoked mushrooms.
Thanks to ROSEDALE ORCHARDS – pumpkin, STONEHURST GOURMET MUSHROOMS – fresh and dried mushroom products, BEANOS BAKERY – fresh baked bread, and to REVIVAL FOOD CO – cabin bread for providing the ingredients used in the demonstration at the market
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