Roasted pumpkin and ginger soup

Name: Roasted pumpkin and ginger soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Cost: $5.17 /serving

Author : Valli Little

italian family friendly mascarpone

Ingredients

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1kg pumpkin, peeled, seeds removed, cut into 4cm pieces75 grams ginger, roughly chopped2 garlic cloves2 tbs extra virgin olive oil1L (4 cups) chicken or vegetable stock1/3 cup (85 grams) mascarpone2 tbs finely chopped dill1/3 cup (50 grams) toasted hazelnuts, chopped

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Instructions

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Step 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).

Step 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.

Step 3

Divide soup among 4 bowls, top with mascarpone and serve with dill and nuts.