Surely the most classic of soups, humble pumpkin gets a chic and flavoursome update with three versions that showcase the versatility of this comforting vegetable
roasted pumpkin, feta and nutmeg soup
1.5kg Japanese pumpkin, peeled and
thinly sliced 1 brown onion, thinly sliced 4 cloves garlic, unpeeled ¼ cup ( 60ml) agave syrup ( nectar), plus
extra for drizzling ¼ cup ( 60ml) olive oil sea salt and cracked black pepper 3 ½ cups ( 875ml) chicken stock ¼ teaspoon freshly ground nutmeg, plus
extra to serve 200g crumbled feta and thickened
cream, to serve Preheat oven to 220C. Place the pumpkin, onion and garlic on a large lightly greased baking tray lined with non- stick baking paper, pour over the agave syrup and oil, sprinkle with salt and pepper and toss to combine. Roast for 25- 30 minutes or until the pumpkin is tender and golden.
Squeeze the garlic from its skin and place in a medium saucepan with the pumpkin, onion, stock and nutmeg.
Bring to the boil over medium heat, remove from the heat and blend until smooth. Drizzle with the cream and extra agave syrup, sprinkle with the extra nutmeg and top with the feta to serve.
Serves 4- 6.