SPICED ROAST PUMPKIN SOUP with CHILLI OIL

A warming autumnal soup using the ‘warm’ flavour notes of cumin, cinnamon and smoked paprika with a chilli kick to finish.  The roasted vegies are an easy step to add a sweet flavour profile to your soup.

 serves 4

1kg jap or butternut pumpkin, seeds removed, cut into large wedges

500g Galeux d’Eysines pumpkin, seeds removed, cut into large wedges

1 leek, green tops removed, white section halved length ways

1 garlic bulb

Extra virgin olive oil, about ½ cup for cooking (we used Cape Schanck’s)

1½ teaspoons smoked paprika

1 teaspoon ground cinnamon

2 teaspoons ground cumin

1 litre vegetable or chicken stock

sea salt

ground black pepper

½ cup sour cream, or 200ml coconut milk

½ teaspoon dried chilli flakes

Preheat oven to 200°C (180°C fan-forced).  Line two baking trays with baking paper. 

Arrange pumpkin wedges, leeks and garlic bulb over prepared trays.  Drizzle oil over vegetables, turning over to coat all sides in the oil.

Roast in preheated oven for 30 minutes, or until very tender when pierced with a knife and soft to touch.   Set aside until cool enough to handle.  Peel away skin from the pumpkin flesh, transferring the flesh into a large saucepan.  Squeeze the softened garlic from each clove into the saucepan.  Roughly chop the leek, removing any crisp outer layers and add the remainder to the saucepan.

Place saucepan over a medium heat.  Stir the paprika, cinnamon and cumin into the vegetable mixture and cook for a minute until aromatic.  Add the stock and bring to the boil, then reduce heat to a low simmer for 5 minutes. Using a hand held blender, puree soup until smooth.  Stir in sour cream, or coconut milk.  Season to taste with salt and ground pepper.  

Meanwhile, heat 2 tablepoons of olive oil in a small saucepan until warm. Add ½ teaspoon chilli flakes and remove from heat.  Set aside to allow flavour to infuse. 

Ladle soup into warmed bowls.  Drizzle a little chilli oil over surface, plus a dollop of sour cream or coconut milk, if desired.  Serve at once with grilled sour dough bread slice. 

Tip: If Galeux d’Eysines is not available, substitute with extra jap or butternut pumpkin

Fiona Hammond © May 2019

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Mark Brancatisano