“Lazy” Pumpkin Soup

As seen on MasterChef, being prepared by Matt Preston.  I have replaced his apples with carrots for the sweetness.

Take 1 kent pumpkin (or japanese) and cut it into 3cm wedges, removing the seeds
Place on a couple of baking trays and sprinkle with 1/2 tsp cinnamon and 1/2 tsp ground nutmeg
Add to the baking tray:
~ 4 cloves of garlic (leave the skin on, it will fall off once roasted)
~ 2 carrots, peeled and cut into 3cm slices
~ 2 onions, peeled and cut into large chunks

Roast in an oven set to 180C for 30 mins, until pumpkin is soft to poke a fork in
Leave to cool slightly, while heating 1.5L chicken stock in a large pot
Turn the heat off on the stove once it has come to the boil and remove the pumpkin flesh from the skin with a knife – kind of like filleting a fish
Add the carrots, onions and (peeled) garlic cloves
Blend until smooth (season to taste)

The topping goes like this:
~ fry a few sage leaves in a tsp oil and set aside on a paper towel
~ fry a few bacons bits (I chopped 1 rasher finely)
~ add 2 tbsp pepitas and continue to fry on med heat
~ add 1/2 tsp brown sugar and keep stirring until the sugar disolves

Place on top of your soup, then add the sage leaves – DELICIOUS!

pumpkin soup bacon pepita masterchef

Categories: Dinner, Recipes | Tags: , , , , , , | Leave a comment

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