Queensland Blue Pumpkin Soup
A velvety, golden soup made from roasted Queensland Blue pumpkin, gently spiced with nutmeg and finished with a swirl of fresh cream.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Baking tray
- •Large heavy-based pot
- •Stick blender
- •Chef's knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 17 g
- carbs
- 24 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 260 kcal
Instructions
- 1
Preheat your oven to 200 C (180 C fan-forced).
- 2
Toss pumpkin chunks with 1 tablespoon of olive oil, salt, and pepper on a large baking tray.
- 3
Roast the pumpkin for 30 minutes until edges are caramelised and the flesh is tender.
- 4
Heat remaining olive oil in a large pot over medium heat.
- 5
Add the chopped onion and cook for 5 minutes until soft and translucent.
- 6
Stir in the garlic, ground coriander, and nutmeg, cooking for 1 minute until fragrant.
- 7
Tip the roasted pumpkin into the pot and pour in the vegetable stock.
- 8
Bring the liquid to a gentle boil, then lower the heat and simmer for 10 minutes.
- 9
Remove from heat and blend with a stick blender until completely smooth and velvety.
- 10
Stir through most of the cream and adjust seasoning with extra salt and pepper to taste.
- 11
Ladle into warm bowls, drizzle with remaining cream, and scatter with toasted pepitas.
Chef's tips
Roasting the Queensland Blue pumpkin first concentrates its sugars and softens its dense flesh. The grey skin is notoriously tough, so cut the pumpkin into manageable wedges on a secure board before slicing away the skin with a sharp chef's knife.
Ingredient substitutions
- Queensland Blue pumpkin → Jap (Kent) pumpkin or butternut pumpkin
- pure cream → coconut cream for a dairy-free finish
- vegetable stock → chicken stock for a richer, non-vegetarian base
Storage
Store cooled soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or stock if too thick.
Common mistakes to avoid
- •Boiling the pumpkin raw in stock rather than roasting, which results in a flatter, watery flavour.
- •Struggling with a flimsy peeler instead of carving the tough rind off with a sturdy chef's knife.
Serving suggestions
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