Ingredients
- 1.3kg Jap pumpkin
- 1 tablespoon The Bush Rub
- 1 med onion
- 2 cloves garlic
- 1 med carrot
- 2 celery sticks
- 1 tablespoon butter
- 2 tablespoon oil
- 1/2 teaspoon salt flakes
- 1 cup cream
- 1 litre chicken stock (or veggie)
Method
- Preheat oven to 190c fan forced
- Chop pumpkin into 4cm chunks, toss in a roasting pan with 1 tablespoon of olive oil and 1/2 teaspoon salt flakes.
- Roast pumpkin for 30 minutes
- While pumpkin is roasting, finely dice onion, celery, carrot & garlic.
- In your soup pot, heat 1 tablespoon of olive oil and 1 tablespoon butter. Add onion and cook on a low heat until translucent. Add garlic, celery and carrot. Continue to cook on a low heat for 10 minutes.
- Add 1 tablespoon of The Bush Rub to onion mix, stir and cook for 2 minutes
- Add roasted pumpkin and stir, cook for a few minutes.
- Add stock and bring to boil, lower heat to a simmer. Pop a lid on and cook for 45 mins stirring occasionally.
- Take soup off the heat, let it sit for 15 minutes.
- Blitz with a hand mixer
- Add cream and stir through until fully combined.
- Serve with crusty bread and salty butter.
