Pumpkin Soup

Photo by Jun Pang

Roast Pumpkin Soup in Bread Roll

Serves 6

1 Large Butternut Pumpkin                peeled, deseeded & roughly chopped

¼ Cup Vegetable oil

1 Large Brown Onion                         peeled and chopped into 2cm cubes

200gr Butter

3 liters Water

2 Cups Cream

1 Bunch Parsley                                  finely chopped

6 large Kaiser Rolls

Sea Salt

Fine White Pepper

Method

1. Preheat oven to 180 degrees Celcius
2. Toss the pumpkin in vegetable oil until well coated.  Sprinkle it with sea salt and pepper then place in roasting pan and roast until soft, about 20 minutes
3. Heat up a large pot for about 2 minutes on medium heat then add butter and heat until completely melted
4. Add the onions and cook through, stirring continuously until it’s translucent but with no colour
5. Add the roasted pumpkin into the pot and stir through until well incorporated through
6. Pour the water into the pot and simmer for about 15 minutes, stirring occasionally to stop it from catching
7. Add the cream and off the heat using a stick blender, puree until smooth.  You can also use juice blender
8. Season with sea salt and fine white pepper to taste
9. Hollow out the Kaiser rolls and baked it in the oven for about 5 minutes until slightly crispy
10. Pour the soup inside the hollowed out roll and garnish with chopped parsley.  You may also want to sprinkle a small amount of nutmeg on top.

Photo by Jun Pang