Warming Pumpkin Soup

Recipe by Alice Young 

Ingredients: 

• 1 whole pumpkin, chopped in your preferred way
• 2 tablespoons olive oil
• 6 garlic cloves, crushed
• 2 small onions (or 1 large), diced
• 1 teaspoon fresh ginger, grated
• 1.5 teaspoons ground cumin
• 0.5 teaspoon ground coriander
• 1 teaspoon turmeric
• 750mL - 1L chicken or vegetable stock (adjust based on desired consistency) - I used @continentalfoodsanz stock pots 
• Salt and pepper to taste 

Method:

1. Preheat the oven to 180 degrees Celsius
2. Prepare a baking tray
3. Cut the pumpkin into slices, removing the seeds
4. Place the pumpkin slices on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 40 to 60 minutes, or until very soft
5. Allow the roasted pumpkin to cool, then peel away the skin
6. In a large pot, heat 1 tablespoon of olive oil over medium heat
7. Add the diced onions and crushed garlic to the pot, sautéing until softened
8. Stir in the grated ginger, ground cumin, ground coriander, and turmeric, cooking for about 30 seconds until fragrant
9. Add the cooked pumpkin slices to the pot along with the chicken or vegetable stock
10. Allow the mixture to simmer for 20 minutes, allowing the flavours to combine
11. Using a stick blender or preferred blending device, puree the soup until smooth and creamy
12. Serve hot, optionally garnishing with a dollop of yogurt or a sprinkle of fresh herbs! 

Note: Adjust the seasoning (with herbs or spices) and consistency (by adding more or less liquid) of the soup according to personal preference.