Queensland Blue Pumpkin Soup
Celebrating a proud Queensland vegetable. Make this soup vegetarian by replacing chicken stock with water. The large pumpkins – Queensland Blue, Jarrahdale, Jap – rather than butternut, are more suited for this recipe – but choose the ones you prefer. The flavour comes from the roasting of the pumpkin, so simply place the unpeeled cut pumpkin in the oven with a drizzle of oil so it caramelises. This is a filling soup, so is sufficient for an evening meal if you add a fresh green salad, or finish with a fruit dessert.
2 sweet potato
2 clv garlic
2lt chicken stock
1 Preheat oven to 180°
2 Place whole piece of pumpkin (skin on) onto a baking tray, brush with a little olive oil, and bake for approximately 30-40 minutes, or until it is soft
3 Meantime, peel and slice onion, peel sweet potato and cut into rough chunks
4 Heat butter in heavy based saucepan and add onion and saute for 1-2 minutes. Add crushed garlic cloves and sweet potato chunks, stir to coat and add stock (or water for vegetarian version). Bring to boil and simmer for 15 minutes.
5 When pumpkin is soft, scoop baked pumpkin from the skin and add to soup. Stir together
6 Using a stick blender (or carefully transferring to a bench top blender), blend till smooth. Add extra stock or water to reach your desired consistency – it shouldn’t be too thick, but not watery. Season to taste with sea salt and white pepper.
7 Top with fresh coriander leaves and serve with wholemeal bread and if desired, a green salad.
Chicken stock is recommended for this soup, though a vegetable stock is equally good.
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