400g kent pumpkin
2 Tbsn cumin
50ml oil
1 Tbsn italian herbs
150ml water
Season
Method
Peel, and roughly dice your pumpkin and place it into a mixing bowl.
Apply the cumin, oil, herbs and some seasoning, then spread it all over.
Lay your marinated pumpkin on a baking tray and blast it for around 20 minutes on 200c. A good bit of color will do wonders to the flavor of this puree, so don’t be shy to give it a bit longer if the pumpkin does not have much color when it starts to break down.
Place your roasted pumpkin into a heavy based pot and pour in enough water until it comes up to about half way up on the pumpkin. Now turn onto medium heat and allow it to simmer until it becomes a clumpy mess.
Hit your lumpy pumpkin soup with a stick blender until a fine puree is achieved, then season to taste, and you are ready to go.
#Pickle pro tip: For a fair while in professional kitchens, lots of people got caught up with butternut pumpkins, given there sweet, buttery characteristics. I have steered away from butternuts for a fair while due their lack of other characteristics. I have used Kent pumpkin in this recipe, yet don’t be shy to try other less sweeter varieties other than butternut pumpkins.
Tales of a Tassie Chef 