Velvety roast pumpkin soup with a swirl of smoky Chipotle Maple and toasted seeds. Winter comfort with a kick.
Serves: 6 | Prep: 15 min | Cook: 45 min
Ingredients
- 1.5 kg crown or butternut pumpkin, peeled and chopped
- 1 onion, quartered
- 3 cloves garlic, unpeeled
- 2 tbsp olive oil
- Salt and pepper
- 4 cups vegetable stock
- ½ cup cream or coconut cream
- 3 tbsp The Flavorsmith Chipotle Maple
- Toasted pumpkin seeds, to serve
Method
- Heat the oven to 200°C. Toss the pumpkin, onion and garlic with oil, salt and pepper. Roast 35 minutes until soft and golden.
- Squeeze the garlic from its skin into a large pot with the roast vegetables and stock.
- Simmer 10 minutes, then blend until smooth.
- Stir in the cream and 1 tbsp Chipotle Maple. Season to taste.
- Ladle into bowls, swirl over the remaining Chipotle Maple and top with pumpkin seeds.
Chef's tip: Roasting the pumpkin (instead of boiling it) gives a deeper, sweeter soup.