Roast Butternut Pumpkin Soup
- 1 tablespoon olive oil
- 1 chopped onion
- 1 cup sliced carrots
- 6 whole garlic cloves peeled
- 2 teaspoons sea salt flakes or to taste - divided
- 1 1.8 kg butternut pumpkin halved lengthwise and seeded
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 3 tablespoons unsalted butter
- 6 large sage leaves
- 1 pinch cayenne pepper or to taste
- 1.5 litres chicken stock
- Creme fraiche
- Chopped chives
- Toasted pepitas pumpkin seeds
- Prehat oven to 200 degrees C
- Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a pinch of salt. Toss until coated in oil. Place pumpkin halves flesh side up on the chopped vegetables. Sprinkle pumpkin with additional salt.
- Meanwhile melt the butter in a pan until slightly brown - Remove from heat, add sage leaves and stir (careful it will splatter a little) - set aside
- Roast in preheated oven until pumpkin is tender and easily pierced with the tip of a knife, about 1 hour. Allow vegetables to cool a bit.
- Scoop out pumpkin flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken stock, maple syrup and sage butter.
- Place pot over high heat and bring to a simmer. Reduce heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from heat.
- Blend until very smooth with an immersion blender, 3 or 4 minutes and pass mixture through a sieve.
- If soup seems too thick, add a few tablespoons of chicken stock. Stir in apple cider vinegar, a pinch of salt (or to taste), and cayenne pepper.
- Garnish servings of soup with a dollop of creme fraiche, chopped chives and toasted pepitas.