1 - 1.5kg pumpkin (approx half a pumpkin)
first seasoning – paprika, mixed herbs
1 large onion
2 stalks celery
1 med carrot
2-3 cloves garlic
1 Tbsp paprika
1 tsp mixed herbs
1 tsp parsley
salt & pepper
Bread suggestion to serve with the soup: Pane maggia sourdough from Beanos Bakery as shown here.
Peel and chop pumpkin, lay into roasting dish, drizzle with olive oil and sprinkle generously with first seasoning with salt & pepper. Roast at 180 degrees C for approx 40mins or till starting to brown.
In a large pot over medium heat add olive oil. Roughly chop onion, garlic, carrot & celery, add to pot with seasoning and fry off until starts to brown, add in the roasted pumpkin.
Add 1 – 1.5 litres of boiling water and reduce to low heat. Simmer for approx one hour, stirring occasionally. Use stick blender to blitz everything together, then add salt & pepper to taste.
Note: There are so many different variations you can make with pumpkin to suit your taste, by adding your favourite herb/spice at the initial stage into the pot, e.g. curry, chilli, or cumin etc.
Serve with some lovely fresh bread eg. Pane maggia sourdough from Beanos Bakery is delicious or from any of our great bakeries at the market!