Pumpkin Soup

1. 500 grams pumpkin flesh cut to uniform, small chunks
2. extra virgin olive oil
3. 8 cloves garlic peeled
4. 2 sprigs of rosemary leaves finely chopped
5. 1 large onion roughly chopped
6. 600 ml chicken stock
7. 30 grams butter
8. sea salt and freshly cracked pepper to taste
9. 1/4 cup of thickened cream

Methods:

1. Arrange pumpkin chunks in a single layer on roasting tray with the garlic and drizzle liberal amounts of extra virgin olive oil until pumpkin pieces & garlic cloves are evenly coated in the oil. Season with salt and pepper, and sprinkle chopped rosemary over.
2. Roast pumpkin in preheated oven of 200 °C for 30 minutes until they are soft.
3. Melt butter in heated pan then cook onions over gentle flame until the onions have just started to caramelised (soft, translucent, shrunken), about 4 minutes.
4. Add the chicken stock, followed by the roasted pumpkin and garlic, then bring to a simmer with lid on for 10 minutes. Turn off the stove. The pumpkin pieces should be really sweet and tender by now.
5. Process the soup in batches using either a blender or food processor until smooth, adding more broth for the creamy soup consistency, if needed.
6. Return the soup to the pan and stir in the cream. Season to taste with salt and pepper. Warm through the pumpkin soup without boiling.
7. Ladle into servings bowls and garnish with a few drops (or swirls) of cream. Serve with toast.