Pumpkin soup from the master’s kitchen

Ingredients

1kg Kent pumpkin, cut into 3cm-thick wedges, deseeded 1 onion, peeled, cut into wedges 1 granny smith apple, cored, cut into wedges 3 garlic cloves 60ml (1/4 cup) extra virgin olive oil 1 teaspoon ground cinnamon teaspoon nutmeg 1.5L-2L vegetable stock

Garnish: 2 tablespoons olive oil 1 bunch sage leaves 50g pepitas (pumpkin seeds) 2 tablespoons brown sugar

Method Preheat oven to 180C. Place the pumpkin, onion, apple and garlic into a large roasting pan. Drizzle with olive oil, sprinkle cinnamon, sea salt and freshly ground black pepper and grate nutmeg into the mix. Toss vegetables to coat. Bake vegetables in oven for about 30 minutes or until cooked and softened. Remove tray from oven and set aside to cool slightly. Once cool enough to handle, remove the skin from the pumpkin and squeeze the garlic from its skin, then transfer vegetables to a large saucepan. Add stock to pan and bring to the boil. Reduce heat to a gentle simmer and cook for a further 15 minutes or until vegetables are tender. Remove pan from heat, then using a stick blender, puree until smooth, adding more stock if necessary. Season to taste. Alternatively, you can use a blender. For a very smooth soup, strain mixture through a fine sieve. To serve, heat olive oil in a frying pan over medium-high heat. Add sage leaves and cook until crispy, then remove from pan and drain on paper towel. Add pepitas, and cook for a further minute. Add sugar and stir until it is melted and the caramel is sticking to the pepitas. Divide soup among bowls. Sprinkle with pepita mixture and crispy sage leaves. Season to taste.

Recipe Courtesy: Matt Preston, Masterchef Australia