Pumpkin Soup

This is the best pumpkin soup you'll ever taste. We waste nothing in order to extract as much flavour as possible from the peel and seeds.

Ingredients

• 1.5kg Pumpkin (or more)
• Olive Oil
• Salt and Pepper
• 1 litre Chicken Stock
• 1 litre Water
• 1 tsp Cinnamon, ground
• 1 Yellow Onion, large, peeled, chopped
• 1 Celery Stick, diced
• 1 Carrot, large, peeled, diced
• 1 Red Chilli, chopped
• 2 Tbsp Honey
• 2 Tbsp Butter
• 1 handful Grated Parmesan or Pecorino Romano (optional)
• Fresh Basil leaves for garnish

Method

1. Pre-heat oven to 200degC (180degC fan).
2. Before cutting, make sure you thoroughly wash the pumpkin. Slice the peel off with a sharp knife or potato peeler. Place the peelings into a medium sized saucepan. Cut open the pumpkin and remove all of the seeds and the fleshy bits around them. Place these in the saucepan too.
3. Take out a handful of the seeds and put them aside. Wash, then coat with olive oil and season. We'll use these later.
4. Dice your pumpkin into 3-4cm chunks (1.5 kilo). Toss these in a large mixing bowl with the olive oil. Season with salt and pepper, place on a baking tray and bake in the oven for 30-40mins until cooked through and starting to brown.
5. 10 minutes before the pumpkin has finished: Add the seeds to the tray, but keep the two separate.
6. While the pumpkin is in the oven, add the chicken stock and water to the medium saucepan with the peelings in it, add the cinnamon, bring to a boil and let simmer for 30mins.
7. Meanwhile, let's make a soffritto as the base for the soup. Get out a large saucepan, place over medium heat, and add a few tablespoons of olive oil. Add the onions, celery and carrot (soffritto) and cook until softened but not browning. Add the chilli and season with salt. Simmer for another 2 minutes and set aside until the pumpkin is ready.
8. When the pumpkin in the oven is cooked, add it to the large saucepan containing the soffritto. Set aside the oven-baked seeds for now. Fry the pumpkin and soffritto mixture, stirring constantly. Add more oil if needed.
9. Back to the stock: Strain to remove the seeds and peelings (discard the seeds and peelings). Add the stock to the vegetables and simmer. Puree thoroughly using a stick blender (if you have one--or use a normal blender after cooling somewhat).
10. Continue to simmer for another 15 minutes. Add honey and butter then season to taste. Add pecorino/parmesan for a more savoury flavour (optional).
11. Garnish with the baked seeds, basil and serve with a coarse, crusty bread.