A tray of roasted pumpkin makes a warming soup with sweet, browned edges. Use a culinary pumpkin rather than a watery carving variety.
Serves 4 | Preparation: 15 minutes | Cooking: 45 minutes | Total: 1 hour
Ingredients
1 kg prepared pumpkin flesh, peeled, deseeded and cut into 3 cm chunks
30 ml olive oil
1 onion (180 g), chopped
2 garlic cloves, chopped
800 ml vegetable stock, plus extra if needed
½ tsp ground cumin
A small pinch of ground nutmeg
Salt and black pepper, to taste
60 ml double cream, optional
20 g toasted pumpkin seeds, to serve
Method
1. Heat the oven to 220°C (200°C fan). Toss the pumpkin with 20 ml oil on a large roasting tray. Season lightly and spread in one layer. Roast for 30–35 minutes, turning once, until tender with golden edges.
2. Meanwhile, warm the remaining oil in a large saucepan. Soften the onion for 10 minutes, stirring. Add the garlic, cumin and nutmeg and cook for 1 minute.
3. Add the pumpkin and stock. Simmer gently for 10 minutes.
4. Remove from the heat and blend with a stick blender, keeping the blade submerged. For a jug blender, cool first and follow its hot-liquid instructions.
5. Stir in the optional cream, thin with stock if necessary and heat gently until piping hot. Taste and season. Serve with the seeds and bread.
Variations and substitutions
Ginger: replace cumin and nutmeg with 15 g grated fresh ginger, added with the garlic.
Smoky paprika: replace cumin with 1 tsp smoked paprika.
Dairy-free: omit cream or use unsweetened oat cream.
Winter squash: substitute the same prepared weight of butternut squash; roast until tender.
Homegrown and seasonal produce
Use sound, well-stored pumpkin with firm flesh. Wash the outside before cutting. Discard fruit that is mouldy, leaking or rotten. Freeze spare prepared chunks for another batch.
Storage and freezing
Divide into shallow containers to cool quickly. Refrigerate within 2 hours at 5°C or below and eat within 48 hours. Freeze in portions for up to 3 months, preferably without cream. Defrost in the fridge; use within 24 hours of fully thawing. Reheat once until piping hot throughout, stirring well. Add cream after reheating for the smoothest texture.
Explore our growing guides and From Garden to Kitchen guide, or plan your next harvest with Your Growing Companion.
Photograph: Cala / Unsplash. Stock photograph for serving inspiration.
