Pumpkin Soup (And Variations)

Ingredients:

• 1.5 kg butternut pumpkin, peeled, cut into 3cm pieces
• 1 knob garlic, broken into individual pieces, unpeeled
• 2 tablespoons olive oil
• Smoky praprika 
• 20g butter
• 1 medium leek, sliced
• 2 carrots, chopped
• 1 litre Chicken Stock
• Nutmeg
• Cooking (thin) cream
• Chopped fresh chives
• Asian style fried shallots

Method:

1. Pre heat oven to 200C (conventional) / 180C (fan force). Combine pumpkin, garlic and olive oil.  Spread over a tray in a single layer and sprinkle with smoky paprika.  Bake for 40-50 minutes or until pumpkin tender.  Set aside to cool.
2. Heat butter in pot over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until leek has softened. Add carrots. Cook, stirring, for 5 minutes.
3. Add stock and 2 cups cold water. Season with pepper and a pinch of nutmeg. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until carrot is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.
4. Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into serving bowls. Drizzle with cream and sprinkle with fried shallots and chives.  

Asian Style Pumpkin Soup

Ingredients:

• 1 large shallot (about 50g), peeled, cut in half
• 1 long red chilli (about 10g), cut in half
• 8cm-piece fresh ginger (about 30g), peeled, coarsely chopped
• 3 cloves garlic, peeled
• 2 limes, zest and juice separated
• 1/2 punnet fresh coriander (about 8g), leaves and stems separated
• 1 tablespoon vegetable oil
• 3 medium carrots, peeled, sliced
• 900g Kent pumpkin, peeled, seeded, cut into 3cm pieces
• 5 cups chicken stock or water
• 400ml can coconut milk

Method:

1. In a food processor, blend the shallot, chilli, ginger, garlic, lime zest and coriander stems to form a paste-like mixture.
2. Step 2
   Heat a medium heavy pot over medium-high heat. Add the oil and paste and cook for 2 minutes or until mixture is fragrant. Add the carrots, pumpkin, stock and all but 2 tablespoons of the coconut milk. Cover and bring to a simmer. Cook for 20 minutes or until vegetables are tender.
3. Step 3
   Using a blender, and working in batches, purée the soup with 2 tablespoons of lime juice until smooth and creamy. Season with salt. Ladle soup into bowls and garnish with remaining coconut milk and coriander leaves.