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Roast pumpkin soup with spinach and cream

Adam Liaw
Adam Liaw

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Roast pumpkin soup swirled with spinach puree and cream.
Roast pumpkin soup swirled with spinach puree and cream.William Meppem

This simple soup takes a dramatic turn thanks to a dash of spinach puree and cream. Freeze the extra puree for later.

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Ingredients

  • 1 brown onion

  • ½ butternut pumpkin

  • 4 cloves garlic

  • 500ml salt-reduced chicken stock

  • 1 tbsp butter

  • ¼ cup thickened cream, to serve

Spinach puree (makes extra)

  • 120g baby spinach leaves

  • ½ cup parsley leaves

  • salt, to season

  • 2 tbsp melted butter or olive oil

Method

  1. 1. Heat your oven to 180C fan-forced (200C conventional). Cut the root and tip from the onion but otherwise leave unpeeled. Place the onion, pumpkin and garlic on a lined roasting tray and roast for 1½ hours.

    2. While the vegetables are roasting, place the spinach and parsley in a heatproof bowl and cover with boiling water. Stand for 1 minute, then drain and transfer the spinach and parsley to a high-speed blender with a little salt and melted butter or olive oil. Process to form a smooth liquid puree.

    3. Scoop the flesh from the pumpkin, squeeze the onion and garlic out of their skins and place in a blender with the chicken stock and butter. Blend, adding extra water if necessary, until the soup is the consistency you like. Transfer to a small saucepan and bring to a simmer. Divide the soup between 4 bowls and serve with a spoonful of the spinach puree and a little cream swirled into the top.

    Adam's tip: Soups freeze well, almost without exception. Store in press-seal bags or in freezer-safe containers in portions that are appropriate for your family.

    Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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