A Different Spicy Pumpkin Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 about 1kg butternut pumpkin
• 40 ml olive oil
• 1 large onion, peeled, chopped
• 2 carrots, peeled, chopped
• 750 ml chicken stock
• 1 teaspoon mild paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon grated fresh nutmeg
• 250 ml creme fraiche
• 2 -3 tablespoons roasted pumpkin seeds, plus extra to serve (see note)
• 1/2 teaspoon grated ginger
• 2 garlic cloves
• 1/2 cup fresh basil leaf
• 1 teaspoon grated parmesan cheese
• 120 ml olive oil

Recipe

• 1 to make the pesto, place roasted pumpkin seeds, ginger, garlic, basil and parmesan in a food processor, then whiz to a paste. with the motor running, slowly add the oil until combined. cover and set aside.
• 2 preheat oven to 180°c cut pumpkin in half. place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. scoop out seeds and discard. scrape out the flesh and discard the skin. set flesh aside.
• 3 heat oil in a saucepan. add onion and carrots and cook over medium heat for 5 minutes until softened. add pumpkin, stock, 2 cups water and the spices. season. bring to the boil, then reduce heat to low and simmer for 25-30 minutes. cool slightly. blend soup in batches, then return to pan. stir through creme fraiche and gently reheat. serve drizzled with the pesto and sprinkled with seeds and pepper.
• 4 notes.
• 5 to roast pumpkin seeds, toss them in a little olive oil, spread on a baking tray and roast at 170°c for about 10 minutes or until golden.