Name: A classic cream of pumpkin soup
Yield: 4
Ingredients: 1.6 kg butternut pumpkin (about 1), cut into 6cm pieces; 9 garlic cloves; 1 onion, cut into wedges; 1 tbsp olive oil; 600 ml pouring cream, at room temperature; To serve: crème fraîche, toasted flaked almonds, cracked pepper and crusty bread

Is this the quickest pumpkin soup you’ll make this winter? It’s likely. Just pop the pumpkin, garlic and onion in the oven, then blend it up with some cream, and this cream of pumpkin soup is yours,

Ingredients

1.6 kg butternut pumpkin (about 1), cut into 6cm pieces

9 garlic cloves

1 onion, cut into wedges

1 tbsp olive oil

600 ml pouring cream, at room temperature

To serve: crème fraîche, toasted flaked almonds, cracked pepper and crusty bread

Method

1.Preheat oven to 200C. Combine pumpkin, onion and garlic in a roasting pan, drizzle with olive oil and roast until tender and caramelised (20-25 minutes).

2.Transfer to a blender with cream and blend until smooth. Serve hot with crème fraîche, almonds, pepper and crusty bread.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

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