roasted pumpkin and walnut soup
Prep time: 15 mins
Cook time: 1 hour 40 mins
Total time: 1 hour 55 mins
Ingredients
  • 1kg whole pumpkin
  • 5 tablespoons olive oil, divided
  • Salt and pepper
  • 1 medium onion, sliced
  • 1 garlic clove, sliced
  • 225g potatoes, peeled and cut into big cubes
  • ½ cup walnuts
  • 3 cups vegetable stock
Instructions
  1. Preheat oven to 200°C/390°F and line a baking tray with aluminium foil.
  2. Cut the pumpkin in half and scoop out the seeds. Place the pumpkin halves on the baking tray, skin side down, and drizzle 1 ½ tablespoons of olive oil on each half. Season with salt and pepper. Roast in the oven for 50 minutes to 1 hour, until the flesh is golden and completely soft. Let slightly cool down while preparing the rest.
  3. Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium-high heat. Fry the onion and garlic until translucent, about 5 minutes.
  4. Scoop out the cooked flesh of the pumpkin with a spoon and add to the saucepan. Discard the pumpkin skin. Add the cubed potatoes, walnuts and vegetable stock and bring to a boil. Cover, reduce heat to low, and let simmer for 30 to 40 minutes until the potatoes are cooked through.
  5. Purée the soup with a handheld blender and adjust seasoning with salt and pepper. Serve the soup in bowls topped with some chopped walnuts.
Recipe by Savormania at http://www.savormania.com/en/roasted-pumpkin-and-walnut-soup/