Prep Time: 45 – 50 minutes Caters To: 4 – 6 gobblers Challenge Level: Beginner From The Pantry: 1.5 kilograms Japanese pumpkin, peeled and thinly sliced 1 brown onion, thinly sliced 4 garlic cloves, 1/4 cup maple/agave syrup, plus extra for drizzling 1/4 cup extra virgin olive oil Sea salt and black pepper to taste […]
1.5 kilograms Japanese pumpkin, peeled and thinly sliced
1 brown onion, thinly sliced
4 garlic cloves,
1/4 cup maple/agave syrup, plus extra for drizzling
1/4 cup extra virgin olive oil
Sea salt and black pepper to taste
875 ml chicken stock
1/4 teaspoon freshly ground nutmeg, plus extra for drizzling
200 grams crumbed feta and thickened cream to serve
Cook Away:
Preheat the oven to 220 degrees celsius.
In a large, lightly greased baking tray add pumpkin, onion, garlic and toss with maple/agave syrup and olive oil. Sprinkle with salt and pepper and roast for 25 – 30 minutes until pumpkin is tender and golden.
Remove the garlic skin and place it in a pan along with the baked vegetables. Add chicken stock and nutmeg. Bring to boil on medium heat and remove.
Blend the soup until a creamy smooth consistency is reached, ensuring no lumps are left.
Drizzle with cream, crumbed feta, extra maple/agave syrup and extra feta.
Serve in ceramic bowl with toast for perfect rustic feels!
