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!
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4 - 6 People
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Serves: 4 - 6 People
- 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
Start by preheating the oven to 180°C
Next cut a Kent pumpkin in half (lengthways) and dig out the seeds.
Then cut the pumpkin into wedges before placing them into a large mixing bowl.
Drizzle the pumpkin wedges with a generous amount of olive oil then turn them out onto 2 lined roasting trays.
Pop the pumpkin in the oven for approx. 40 minutes.
Now roughly chop 1 brown onion, then add it to a saucepan on low heat together with 1 generous tablespoon of butter.
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.
Once the onion has sweated down (approx. 5 minutes), add the thyme, garlic and lemon zest to the pan.
Allow the onion to absorb the flavours for an additional few minutes then remove from heat.
Now add the onion mixture to a KitchenAid K400 blender, followed by 50g of parmesan cheese and IL of vegetable stock.
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).
Pop the lid on the blender and blend the soup on speed 1 until combined to a consistency of your liking.
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).
Bring the saucepan to high heat until the butter is completely melted.
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.
Sprinkle the slices of sourdough with some finely chopped parsley then generously grate some parmesan cheese on top.
Pop the sourdough into the oven to cook for approx 5 minutes/when the cheese has melted.
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.
Finish the dish off by tucking in a couple of slices of the toasted garlic bread.