Cream of pumpkin soup

AT A GLANCE

  • Serves 4 people

  • 1.6 kg butternut pumpkin (about 1), cut into 6cm pieces
  • 9 garlic cloves
  • 1 onion, cut into wedges
  • 1 tbsp olive oil
  • 600 ml pouring cream, at room temperature
  • To serve: crème fraîche, toasted flaked almonds, cracked pepper and crusty bread
01   Preheat oven to 200C. Combine pumpkin, onion and garlic in a roasting pan, drizzle with olive oil and roast until tender and caramelised (20-25 minutes). Transfer to a blender with cream and blend until smooth. Serve hot with crème fraîche, almonds, pepper and crusty bread.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

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