takes about 30 minutes
- Large butternut pumpkin (1kg), peeled & chopped into 2 cm pieces (you are going to roast then puree so you don't need to be fussy, just easier if they are a similar size so they cook at the same time)
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1 large onion, sliced
- 8-10 good size garlic cloves, unpeeled
- 2 tbsp olive oil
- sea salt & freshly cracked pepper
- 8 fresh sage leaves (or you could use thyme or basil)
- 1 litre hot chicken or vegetable stock
- 1/2 cup single (pouring) cream or thick greek yoghurt
- finely grated fresh nutmeg to serve
- Preheat oven to 220oC.
- Place pumpkin, onion, garlic cloves on a baking dish & drizzle with oil, season with salt & pepper, paprika & cinnamon then toss to combine. Roast for 10 minutes.
- Add the sage and roast for a further 10 minutes.
- Remove sage.
- Place the pumpkin & onion in a large soup pot and add half the hot stock.
- Squeeze the garlic from their skins and add to veges in the pot.
- Use a hand blender and blend until mixture is smooth.
- Place pot on a medium heat and add remaining stock, cream (or yoghurt), salt and pepper and cook until the soup has just heated through - don't boil as you will curdle the cream.
- Divide soup between bowls and top with sage leaves.
- Sprinkle with freshly grated nutmeg and pepper. Bon appétit!