Place the quartered butternut pumpkin on a…
Place the quartered butternut pumpkin on a tray. Drizzle with olive oil and season with salt, pepper, and sumac. Roast at 180°C for 40 minutes, or until cooked through and soft.
COOK54 min
SERVES4
Let’s make it
Heat the olive oil in a large…
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and some salt, and sauté for 3–4 minutes.
Scrape the flesh from the roasted pumpkin…
Scrape the flesh from the roasted pumpkin and add it to the pot with the onion and garlic.
Pour in the stock and simmer for…
Pour in the stock and simmer for 10 minutes. Blend with a stick blender, or use a masher for a chunkier soup.
Toast the pine nuts in the butter…
Toast the pine nuts in the butter until golden, then finish with parsley.
Serve the soup in bowls, garnished with…
Serve the soup in bowls, garnished with cream, pine nuts, and parsley, with toast on the side.
