Roasting the pumpkin before really does bump up the flavour profile of this soup. It’s a wonderfully warming winter soup, with an inviting orange hue. The toasted pumpkin seeds add a gorgeous nutty crunch, while the cumin turns this soup into something extraordinary. This soup is a winter staple and the recipe couldn’t be easier.
½ medium size pumpkin – cut into segments
1 tbsp. coconut oil or olive oil
1 onion – chopped
Water – enough to cover the pumpkin
2 x cubes chicken stock or vegetable stock
1 tsp. cumin
1 tsp. pepper
Salt – to taste
⅓ cup pumpkin seeds – toasted
1 Preheat your oven to 200°C.
2 Roast the pumpkin until it starts to get slightly brown and caramelized – around 80 minutes.
3 Once cooked scrape the flesh from the skin using a spoon or your hands.
4 Fry the onions in the oil until translucent.
5 Add the butternut.
6 Add the water and stock.
7 Add the cumin, pepper and salt.
8 Bring to the boil for 30 min.
9 Blend the mixture using a hand blender – be careful – it’s hot!
10 Once smooth, add the cream and stir to combine.
11 Roast the pumpkin seeds by placing them in a dry pan; keep shaking them around for 4 – 5 min until they start to pop. Watch them the whole time as they can burn easily.
12 Serve the soup with a few toasted pumpkin seeds on top and some crusty bread.