– 1 butternut pumpkin, quartered
– 2 tbsp olive oil
– salt and pepper to taste
– 1 tbsp sumac
– 1 large onion, diced
– 6 cloves garlic, diced
– 1L chicken stock (or veg)
– 50g butter
– 50g pine nuts
– parsley for garnish
– 1 tbsp cream (optional)
– toast to serve
Method
1. Place the quartered butternut onto a tray, drizzle with oil and season with salt, pepper and sumac. Roast at 180c for 40 minutes or until cooked through and the flesh is soft.
2. In a large pot over medium heat, pour in the olive oil. Once hot, add the onion, garlic and some salt, and saute for 3-4 minutes.
3. Once the pumpkin comes out of the oven, scrape the flesh out and place it in the pot with garlic and onion.
4. Pour over the stock and simmer for 10 minutes before you blend with a stick blender (if you don’t have one you can just use a masher for a chunkier soup).
5. Toast the pine nuts in the butter until golden and finish with the parsley.
6. To serve, add the soup to a bowl and garnish with cream, pine nuts with parsley and serve with toast on the side.
7. Enjoy!