I decided this year to have a winter warmer pumpkin party to make good use of my bumper pumpkin harvest. We had a bonfire, wine, damper and soup of course. It ended up being so much fun and turned out to be a great way to feed 30 people for next to nothing. Best of all most of it was grown in my very own backyard and was totally organic.
Everybody says that their Mum makes the ‘best pumpkin soup in the world’ but this recipe will change your mind about that. Its rich and full of winter flavours and after tasting it you immediately want to don flanelette in any form and snuggle on an old armchair in front of a crackling fire where you drift off to sleep reading a book…yes it’s that good.
What sets this recipe apart from others is the roasting of the pumpkin, onions and garlic. It slightly caramalises them and overall gives it a much fuller bodied flavour.
1kg pumpkin – peeled and chopped
3 cloves of garlic peeled
1 brown onion – peeled and quartered
Fresh thyme – chopped
Chicken stock (approx 3 cups)
Wintery Dipping Bread
1 tablespoon seeded mustard
3 teaspoons thyme – finely chopped
1/2 cup grated parmesan
1/4 cup olive oil
Place the pumpkin, onion and garlic on a baking tray. Drizzle with olive oil and season. Bake at 180 degrees until soft and slightly starting to brown at edges then remove from oven.
Blend the ingredients together, adding one cup of stock at a time (add more or less depending on preferred consistency). Transfer the soup to a saucepan. Add the chopped thyme and season to taste.
Thinly slice the breadstick and lay the slices flat on a baking tray. Mix the oil, seeded mustard, thyme and parmesan together in a bowl and spoon out even amounts onto each slice of bread. Spread the mixture onto the bread so it is even and bake in the oven (180 degrees) until lightly browned. Season with salt and pepper if needed.