Roasted Pumpkin & Tarragon Soup
By Gill Murray
Warm up this Halloween with a delicious roasted pumpkin soup. Pumpkin soup is a must at this time of year and is so good for you.
You'll need a little time to roast the pumpkin first but this is where all the flavour comes from and is well worth the effort. This is also a fantastic soup to make to use up any leftover carved pumpkins after Halloween. It's terrifyingly delicious!
- 2 tablespoons olive oil
- 1 medium sized pumpkin, peeled and cut into wedges (reserving some of the seeds for garnish)
- 6 garlic cloves
- 1 onion, peeled and cut into wedges
- 70g honey
- 1 litre vegetable stock
- 150ml single cream
- 3 tablespoons chopped tarragon
1. Preheat oven to 180°C. Line a large baking tray with baking paper and place the pumpkin, garlic, onion, honey and oil in the tray and toss to combine. Season with salt and pepper. In a smaller tray lined with baking paper, toss the pumpkin seeds with some butter and salt and pepper and pop in oven at the same time until they are brown as these will be used as a garnish.
2. Bake for approximately 35 minutes or until the pumpkin is tender.
3. Transfer the pumpkin mixture to a pan and add in the stock and 2 tablespoons of the tarragon and bring to the boil. Take off the heat and using a hand blender, blend until smooth.
4. Return to the heat and add in the cream. Lower the heat and simmer for a few minutes. Season to taste.
5. Serve and garnish with some of the pumpkin seeds and chopped tarragon.
Adapted from Donna Hay.