Very few years have passed without us featuring a pumpkin soup. Our recipes from the 60s were simple, but also (in retrospect), dare we say it, even a little bland. In more recent times, we’ve added twists, such as roasting the pumpkin, which amplifies the flavour, and dabbled with Asian versions.
Looking for more pumpkin soup recipes?
Ingredients
Method
1.Preheat oven to 200°C/400°F.
2.Combine pumpkin, garlic and onion in a large roasting pan; drizzle with oil. Roast 30 minutes or until soft. (Keep oven on.)
3.Blend or process roasted vegetables with stock, in batches, until smooth. Pour mixture into a large saucepan; stir over medium heat until hot. Stir in cream and half the thyme; season to taste.
4.Meanwhile, make cheese croûtes. Combine oil, mustard and thyme in a small bowl; brush mixture on bread slices. Place slices on an oven tray; bake 5 minutes. Sprinkle with parmesan; bake 3 minutes or until crisp.
5.Serve bowls of soup with croûtes, topped with remaining thyme.
Try adding a squeeze of lemon or lime juice at the very end of cooking, it is much like adding salt it will balance the sweetness of the pumpkin.
Note
