INGREDIENTS
1kg pumpkin, peeled, seeds removed, cut into 4cm pieces
75g ginger, roughly chopped
2 garlic cloves
2 tbs extra virgin olive oil
1L (4 cups) chicken or vegetable stock
1/3 cup (85g) mascarpone
2 tbs finely chopped dill
1/3 cup (50g) toasted hazelnuts, chopped
METHOD
1.Preheat oven to 180°C. Place pumpkin, ginger and garlic on a large baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn).
2.Puree mixture in a blender or food processor with 2 cups (500ml) stock, then season. If there are lumps, strain through a fine sieve. Place soup a large saucepan with remaining 2 cups (500ml) stock and warm over medium-low heat.
3.Divide soup among 4 bowls, top with mascarpone and serve with dill and nuts.
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