Come September and I start craving warm comforting food. It does not matter that we are in the middle of spring and the days are getting longer here in Australia. I have been living here for almost 10 years, but I think my mind will never get used to the reverse seasons. So, to satisfy my cravings, I make some autumn/winter food before the weather gets way too hot for it. And what’s better than a Creamy Pumpkin Soup? I usually make my Pumpkin and Barley Soup, but this time I thought of trying something else… and this version too was a big hit with the family. It is smooth, silky and very creamy. Roasting the vegetables enhances their flavours and the final result is amazing. Serve it with some of my crusty ciabatta for the perfect “autumn dinner”. Try it and let me know!
Creamy Pumpkin Soup
Creamy Pumpkin Soup - made with roasted vegetables for a deeper pumpkin flavour, the perfect autumn dinner.
- 1.6 kg – 3.5 lbs. butternut pumpkin cut into 6cm pieces
- 6 garlic cloves
- 1 onion cut into wedges
- 2 tbsp extra virgin olive oil
- 500 ml – 2 cups pouring cream at room temperature
- 125 ml – ½ cup water
- Salt to taste
- Crème fraîche toasted flaked almonds, cracked pepper and crusty bread, to serve
Combine the pumpkin, onion and garlic in a roasting pan and drizzle with the extra virgin olive oil.
Roast in a pre-heated oven at 200°C – 390°F for 20 – 25 minutes, or until tender and caramelised.
Serve hot with crème fraîche, almonds, pepper and crusty bread.