serves
8
prep
15 minutes
cook
4 hours
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
4
hours
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 whole pumpkin
- extra virgin olive oil, for drizzling
- 1 bunch thyme
- 20 g butter
- 1 leek or brown onion, chopped
- 2 celery sticks, diced
- 2 carrots, diced
- 4 garlic cloves, crushed
- salt and ground black pepper, to taste
- 1 chicken stock cube
- grated parmesan, to serve
- chopped parsley, to serve
You will need to begin this recipe 1 day ahead.
Chilling/freezing time: overnight
Instructions
- Preheat the oven to 150˚C.
- Place the whole pumpkin on a baking tray, smother it with olive oil and thyme and slow roast for 4 - 6 hours or until very tender. The cooking time will depend on the size and variety of your pumpkin. Let it cool completely overnight (pop it in the fridge before bed), then pull the skin off and scoop the seeds out.
- Pour a generous drizzle of olive oil into a large saucepan over medium heat. Add the leek, celery, carrot and garlic and stir occasionally until all the vegetables have softened.
- Add the pumpkin, chicken stock cube and 6 litres water. Bring to the boil, then reduce to a gentle simmer. Simmer until all the vegetables are very tender.
- Using a stick blender, blitz the soup until smooth (or leave it a bit chunky if you like it that way). Season with salt and pepper.
- Ladle between bowls, scatter with parmesan and parsley and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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