Each time I make pumpkin soup I change my recipe. This time, I roasted the pumpkin to caramelize the sugars, adding another layer of flavour. Additional ingredients included apples, garlic, rosemary and caraway seeds – a spice that comes from the parsley family and has a very distinct flavour that goes well with hearty foods. I use caraway for a number of recipes (a delicious one is my rye crispbreads).
This soup is easy to make and much healthier and fresher than any store-bought variety. It only takes 40 minutes to make and it’s perfect for lunch or dinner. In the spirit of using everything, I cooked the pumpkin with the skin (yes, this is edible - and full of fibre!) and used the toasted seeds for a garnish. For a final touch I added a little umami flavour with red miso paste. The miso provided a salty, sweet and earthy taste and was an excellent replacement for the stock I didn’t have!
roasted pumpkin and apple soup
makes 8 serves or more
1 kg pumpkin
2 pink lady apples (or any other sweet apple)
2 tbsp olive oil
1 tsp sea salt and pinch of pepper
2 sprigs rosemary
1 tsp dried sage
3 cloves garlic – crushed
1 tsp caraway seeds
2 tbsp red miso paste
3 cups (approx 700ml) water
1 cup milk (any kind you like)
Preheat oven to 200 degrees C
Deseed pumpkin (reserve seeds) and apple and chop into small, even pieces. In a bowl, add pumpkin, apple, olive oil, salt and pepper, rosemary, sage, garlic and caraway – mix well and place onto lined
Bake for 35 minutes or until pumpkin is soft. Remove woody part of rosemary and garlic skins. For ‘stock’ – in a bowl add 3 cups of boiled water to 2 tbsp miso paste and mix. Blend soup in portions –
adding 1 cup of miso water at a time to pumpkin and apple mix (this helps to ensure that you use the right amount of water – not too watery, not too thick).
Place blended soup into pot and add 1 cup of milk (again, this might need to be adjusted based on desired consistency). Check for seasoning and add more salt if necessary. I served my soups with some fresh basil and toasted pumpkin seeds. Yum!