Pumpkin Soup with Maple-Toasted Seeds
Try to use a blue or grey-skinned pumpkin because the flesh has a sweet, mild refreshing flavour and vibrant orange colour, which makes the soup look amazing.
Ingredients
Serves 8
- 1 pumpkin, preferably with blue/grey skin, approx. 2kg
- 1 bay leaf
- 1 sprig of rosemary
- 125g butter
- 1 tsp sea salt
- 250ml milk
- sea salt and freshly ground black pepper
For the maple-toasted seeds
- 60g pumpkin seeds
- 1 tbsp maple syrup
- 1/2 tbsp olive oil, plus extra to serve
- 1/4 tsp sea salt
Method
Peel and quarter the pumpkin, reserving the skin and seeds. Cut the pumpkin flesh into rough 2cm chunks, and set aside. Put the skin, seeds, trimmings, bay leaf, and rosemary in a large saucepan. Cover with about 2.5L of water, bring to the boil and simmer for 1 hour. Strain and reserve the stock.
While the stock is simmering, preheat the oven to 200C/180C fan/gas 6.
For the maple-toasted seeds
Mix together the pumpkin seeds, maple syrup, olive oil and 1/4 teaspoon of salt. Scatter evenly on a baking tray and bake for 8-10 minutes, until golden. Remove and allow to cool, then roughly chop.
For the soup
Melt the butter in a large saucepan over medium heat, and add the pumpkin chunks and 1 teaspoon of salt. Cook for about 5 minutes, until the pumpkin starts to soften.
Pour in half of the pumpkin stock and bring to a simmer. Cook for 10 minutes, until the pumpkin is completely soft and starting to break down. Stir in the milk, remove the rosemary sprig and bay leaf. Using a stick blender (or transfer to a food processor), blitz until completely smooth, adding more stock as required. Season to taste.
Serve the soup hot, scattered with the maple-toasted pumpkin seeds and drizzled with oil.
Find more winter warmers in Marcus' range of cookbooks.
