Spiced pumpkin soup

At A Glance

  • Serves icon
  • Serves 8 people
  • Timing icon
  • 40 min preparation
    1 hr 15 min cooking

You'll need

Method

  1. Preheat oven to 200C. Combine pumpkin, spices, lemon rind and 50ml oil in a large bowl, season to taste and toss to coat pumpkin evenly. Spread on 2 large oven trays, add garlic and roast, swapping position of trays halfway though cooking, until pumpkin is tender and slightly darkened on the edges and garlic is golden (45-50 minutes), then, when cool enough to handle, squeeze garlic from skins (discard skins) and set aside.
  2. Heat 30ml oil in a large saucepan over medium-high heat, add the onion and reserved garlic, and stir occasionally until tender (4-5 minutes), add stock and pumpkin mixture, then bring to the boil. Reduce heat to medium, simmer for 20 minutes, then purée with a hand-held blender until smooth. Remove from heat, stir in half the lemon juice and 30ml (1½ tbsp) vinegar, adjust seasoning to taste and keep warm.
  3. Thinly slice apple on a mandolin and toss in a bowl with remaining lemon juice. Add radicchio, parsley, seeds, remaining vinegar and remaining oil, season to taste and toss to combine.
  4. Divide soup among warmed bowls, top with a little apple salad and serve hot.