Maple-roasted Pumpkin Soup with Chorizo and Spiced Pepitas – Reinvent a classic with our take on pumpkin soup
¼ cup olive oil
3 garlic cloves, crushed
¼ cup maple syrup
1 tbsp Dijon mustard
2 tsp fennel seeds
1 tsp dried chilli flakes
1 tbsp fresh thyme
leaves
1.5kg butternut
pumpkin, peeled and
cut into 4cm pieces
3 onions, thickly sliced
1 chorizo sausage, cut
into 1cm cubes
4 cups chicken stock
½ cup verjuice
Créme fraîche, to serve
Spiced Pepitas
½ cup pepitas
½ tbsp olive oil
½ tbsp lemon juice
2 tsp curry powder
½ tsp sea salt
Preheat oven to 180˚C (fan-forced). Whisk oil, garlic, maple syrup, Dijon mustard, fennel seeds, chilli and thyme in a jug. Place pumpkin and onion in a large non-stick roasting pan lined with a sheet of baking paper. Pour over oil mixture and toss to coat. Season with salt and pepper. Cook in preheated oven for 1 hour and 25 minutes, tossing once, or until golden and tender.
To make spiced pepitas, combine ingredients in a bowl. Spread onto a baking tray lined with baking paper. Bake for 15 minutes or until golden and crisp.
Heat a large saucepan over medium heat. Add chorizo. Cook, stirring, for 3 minutes, or until crisp. Set aside half the chorizo for garnish.
Add roasted pumpkin, stock and verjuice to pan. Bring to the boil, then cover with a lid and reduce heat to medium-low. Gentle boil for 10 minutes or until tender. Remove from heat. Blend until smooth. Keep warm. Reduce oven temperature to 160˚C (fan-forced).
Divide soup among serving bowls and top with a spoonful of créme fraîche.
