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Slow Roasted Pumpkin Soup With Dill

Serves 6-8

  • 1 whole butternut pumpkin, halved
  • 2 tablespoons olive oil
  • salt and pepper
  • 3 -4 cups chicken stock
  • 20g butter
  • 1 leek, sliced
  • ½ brown onion, diced
  • 2 cloves garlic, roasted
  • 2 carrots, sliced
  • 1 sweet potato , peeled and cubed (1.5cm pieces)
  • 1 bay leaf
  • a pinch nutmeg
  • 1 tablespoons crème fraiche
  • 1 tablespoon fresh dill


Split pumpkin lengthways and scrape out seeds. Place onto a baking tray and drizzle with olive oil and season with salt and pepper. Roast in a low oven (180 degrees) for 1 and ½ - 2 hours until the pumpkin is really tender and cooked all the way through.

Meanwhile, in a large saucepan sauté leek, onion, garlic until soft and add carrot and sweet potato to pot. Scoop out fresh of pumpkin, discarding the skin and pour in enough stock just to cover the vegetables.  Add nutmeg and bay leaf to pot. Bring to the boil and simmer for 10 minutes covered.

Puree the soup in blender until smooth and creamy. Check the seasoning and serve soup with a dollop of sour cream and fresh dill. I recommend crusty, warm bread on the side.

Slow Roasted Pumpkin Soup With Dill

When preparing soups, always chop your larger, harder vegetables the same size to ensure even cooking times. I love to slow roast my vegetables to give my soups a unique burst of flavor. Play around with different garnishes; using a variety of fresh herbs, cheeses, creams or breads to serve.   


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!