This is a tasty and warming soup as the weather cools. Roasting the pumpkin, onions and garlic brings out the sweetness and makes this soup super easy to make. The safron is optional, but helps add more depth of flavour to the soup, especially if you are using a more watery pumpkin like crown.
- 2 medium pumpkins
- 2 large onions
- 6 cloves of garlic
- 1.5L water
- Pinch of saffron
- Salt and pepper to taste
- Cashew nuts
- Fresh sage leaves
- Olive oil
- Skin, de-seed and Chop up the pumpkin into even portions and chuck onto a large roasting pan. Quarter the onions and throw onto the pan with the whole garlic (in skin) and a glug of olive oil.
- Toss together and place in a pre-heated oven at 200ºC. Cook for 40 minutes, giving the pan a turn halfway.
- Once the pumpkin, onions and garlic has cooked and it started to colour, remove from the oven and place in a large pot with the water and simmer for 10 minutes with the saffron
- Blend the soup smooth, and season with salt and pepper and set aside.
- Dry toast the cashew nuts in a pan until golden then set aside.
- Poor in a depth of olive oil into the pan and place back on the heat. Throw in the sage leaves and toast until crispy (30 sec).
- Laddle soup into everyone’s bowls, sprinkle over the cashews and top with sage leaves and a little sage olive oil.