Family friendly Italian

Roasted pumpkin and ginger soup

Name: Roasted pumpkin and ginger soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: /italian
Ingredients: 1kg pumpkin, peeled, seeds removed, cut into 4cm pieces; 75g ginger, roughly chopped; 2 garlic cloves; 2 tbs extra virgin olive oil; 1L (4 cups) chicken or vegetable stock; 1/3 cup (85g) mascarpone; 2 tbs finely chopped dill; 1/3 cup (50g) toasted hazelnuts, chopped

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by Valli Little

delicious. team

May 26, 2016

When the leaves turn golden and dusk begins to settle earlier, it's time for soup. Pumpkin and ginger will warm you up - and fill you up!

1kg pumpkin, peeled, seeds removed, cut into 4cm pieces
75g ginger, roughly chopped
2 garlic cloves
2 tbs extra virgin olive oil
1L (4 cups) chicken or vegetable stock
1/3 cup (85g) mascarpone
2 tbs finely chopped dill
1/3 cup (50g) toasted hazelnuts, chopped

Method

1.

Preheat oven to 180°C. Place pumpkin, ginger and garlic on a large baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn).
2.

Puree mixture in a blender or food processor with 2 cups (500ml) stock, then season. If there are lumps, strain through a fine sieve. Place soup a large saucepan with remaining 2 cups (500ml) stock and warm over medium-low heat.
3.

Divide soup among 4 bowls, top with mascarpone and serve with dill and nuts.