SIMPLE PUMPKIN SOUP
Ingredients (serves 4)
800g pumpkin, peeled and diced ¼ cup extra virgin olive oil 2 brown onions, finely sliced 8 cloves garlic, finely sliced 1 tsp fennel seeds ¼ tsp cumin seeds 1½L chicken stock 1 cup evaporated milk Sea salt flakes and freshly-milled white pepper Steamed snow peas and broccolini, to serve
Preheat oven to 200C. Toss the pumpkin in half the olive oil, arrange on an oven tray, then bake for 30 minutes, until softened and lightly browned. Saute the onions, garlic and seeds in olive oil in a large saucepan over a moderate heat for 5 minutes, until well softened. Add the pumpkin and continue cooking for a further 10 minutes. Pour in the stock and evaporated milk, then simmer for 15 minutes. Puree with a stick blender, then season with salt and pepper. Serve with steamed snow peas and broccolini.