Pumpkin Soup

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4 - 6 People

The perfect dish as it starts to cool down and my request for Mother’s Day!! Nick (with the “help” of the girls) uses the @KitchenAidAusNz’s K400 Blender to simply and quickly whip this creamy and flavoursome soup! And what is a pumpkin soup without garlic bread too (nothing is the answer, its a must!). Nick loves that the blender holds a really decent volume and there’s lots of control over the consistency of what you’re blending so whether you’re a smoothy or chunky soup fan, you’ll be stoked!

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Pumpkin Soup

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour
  • Serves: 4 - 6 People

Ingredients

  • 1 Kent pumpkin
  • Olive oil
  • 1 tbsp Butter
  • 1 Brown onion
  • 1 handful Fresh thyme
  • 2 Lemons
  • 7 cloves Garlic
  • 1 block Parmesan cheese
  • 1 L Vegetable stock
  • 1 bunch Washed parsley
  • 2 Sourdough baguettes , (or any type of bread)
  • 1 bunch Washed parsley
  • Fresh chilli , (optional)
  • 1 Lemon

Method

  • 1)

    Start by preheating the oven to 180°C

  • 2)

    Next cut a Kent pumpkin in half (lengthways) and dig out the seeds.

  • 3)

    Then cut the pumpkin into wedges before placing them into a large mixing bowl.

  • 4)

    Drizzle the pumpkin wedges with a generous amount of olive oil then turn them out onto 2 lined roasting trays.

  • 5)

    Pop the pumpkin in the oven for approx. 40 minutes.

  • 6)

    Now roughly chop 1 brown onion, then add it to a saucepan on low heat together with 1 generous tablespoon of butter.

  • 7)

    While the onion sweats down, thread the leaves off a bunch of thyme, finely chop 3 garlic cloves and grate the zest of 1 lemon.

  • 8)

    Once the onion has sweated down (approx. 5 minutes), add the thyme, garlic and lemon zest to the pan.

  • 9)

    Allow the onion to absorb the flavours for an additional few minutes then remove from heat.

  • 10)

    Now add the onion mixture to a KitchenAid K400 blender, followed by 50g of parmesan cheese and IL of vegetable stock.

  • 11)

    Then scoop the flesh out of the pumpkin wedges using a spoon and add it to the blender (note: set some of the roasted pumpkin wedges aside for serving).

  • 12)

    Pop the lid on the blender and blend the soup on speed 1 until combined to a consistency of your liking.

  • 13)

    For the garlic bread, ensure your oven is preheated to the max, then add 4 tablespoons of butter and 4 finely chopped cloves of garlic to a clean saucepan (you can add some finely chopped chilli too if you want).

  • 14)

    Bring the saucepan to high heat until the butter is completely melted.

  • 15)

    Now cut 2 sourdough baguettes into slices then line them onto a lined baking tray before brushing them with the melted butter using a silicone brush.

  • 16)

    Sprinkle the slices of sourdough with some finely chopped parsley then generously grate some parmesan cheese on top.

  • 17)

    Pop the sourdough into the oven to cook for approx 5 minutes/when the cheese has melted.

  • 18)

    To serve, put some warm soup into a bowl, then lay 2 roasted pumpkin wedges, some grated parmesan cheese, the juice of lemon and some finely chopped parsley on top.

  • 19)

    Finish the dish off by tucking in a couple of slices of the toasted garlic bread.

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