Name: Spiced pumpkin soup
Prep time: 40 min
Cook time: 75 min
Total time: 115 min
Yield: 8
Ingredients: 2 butternut pumpkin (about 1.5kg each), cut into 5cm chunks; ½ tsp each smoked paprika, ground cumin and ground coriander; ¼ tsp ground chilli; Finely grated rind and juice of 1 lemon; 110 ml olive oil; 2 garlic heads, halved horizontally; 1 Spanish onion, thinly sliced; 1.25 litres (5 cups) chicken stock (substitute with vegetable stock for vegetarians); 2 tbsp Sherry vinegar; 1 each Granny Smith apple and pink lady apple; 4 radicchio leaves, coarsely torn; ½ cup coarsely torn flat-leaf parsley; 20 gm roasted pepitas or sunflower seeds

Spiced pumpkin soup

A chic twist on your mum's traditional recipe.

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Serves 8

Prep

40M

Cook

1H 15M

Total

1H 55M

Ingredients

2 butternut pumpkin (about 1.5kg each), cut into 5cm chunks

½ tsp each smoked paprika, ground cumin and ground coriander

¼ tsp ground chilli

Finely grated rind and juice of 1 lemon

110 ml olive oil

2 garlic heads, halved horizontally

1 Spanish onion, thinly sliced

1.25 litres (5 cups) chicken stock (substitute with vegetable stock for vegetarians)

2 tbsp Sherry vinegar

1 each Granny Smith apple and pink lady apple

4 radicchio leaves, coarsely torn

½ cup coarsely torn flat-leaf parsley

20 gm roasted pepitas or sunflower seeds

Method

Main

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.