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Creamy Pumpkin Soup

Serves icon Serves 4
Cook Time icon 90 min

This classic winter soup feels like a warm hug in a bowl. Unlike many other comfort food favourites, it’s also packed with nutrients.

What do I need?

  • 3 tbsp Cobram Estate  Extra Virgin Olive Oil
  • 1.8 kg pumpkin, chopped
  • 1/2 tsp salt plus a few pinches for roasting the pumpkin
  • Ground black pepper for roasting the pumpkin
  • 1 large white onion, diced
  • 1 tbsp minced garlic (about 3 cloves)
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/8 tsp cayenne pepper
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup thickened cream
  • 1/2 cup full cream milk
  • 1 tbsp honey
  • Greek yoghurt, to serve
  • Pepitas, to garnish

How do I make it?

Roast the pumpkin

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Slice the top of the pumpkin with a sharp chef’s knife, then cut it in half from the stem to the base. Scoop out the seeds and pulp with a spoon, discarding or saving them for roasted pumpkin seeds.
  3. Drizzle half of the extra virgin olive oil evenly over the pumpkin flesh, then season with salt and pepper. Rub the seasoning evenly. Place the pumpkin halves cut-side-down on the pan and pierce the skin with a fork.
  4. Bake for 45 to 55 minutes until the flesh is tender. Cool slightly, then scoop out the flesh and discard the skin.

Make the soup

  1. In a large, heavy-bottomed pot, heat the remaining extra virgin olive oil over medium heat. Stir in the onion and 1/2 teaspoon of salt, cooking until translucent, about 8 to 10 minutes.
  2. Add the garlic, ginger, cinnamon, allspice, and cayenne pepper, cooking until fragrant, about 30 seconds.
  3. Carefully transfer the pumpkin flesh to the pot. Mash the pumpkin with a wooden spoon to combine it with the spices.
  4. Stir in the broth, increase the heat, and bring to a boil. Reduce heat, partially cover, and simmer gently for 15 minutes.
  5. Remove from heat. Stir in the thickened cream, milk and honey. Puree the soup in the pot using a stick blender until smooth. Alternatively, transfer a few ladlefuls of soup to a blender (do not overfill) and blend until smooth, then return to the pot.
  6. Taste and adjust seasoning with salt and black pepper as desired.
  7. Serve hot, garnished with a swirl of Greek yoghurt and a sprinkle of pepita seeds.