Last week This Little Pig went to the Barossa valley for the weekend. It was glorious, it was wine infused and the levels of food consumed were almost a bit shocking. This Little Pig would never complain about such things though. This fine swine also got to cook in gorgeous Maggie Beer’s studio kitchen that was used for the show, The Cook & The Chef. It was a bit of a highlight piglets! If you ever go to the Barossa, make sure you head to Maggie’s beautiful farm for a squizz, especially at the brightly coloured pheasants! You will see This Little Pig in the picture below trying to play it very cool and failing completely.
Upon returning to Perth on a cold and blustery evening, This Little Pig's mum and granny picked up this fine swine with Paisley the greyhound in the back and the most wonderful pot of pumpkin soup for this piglet’s dinner. Is there anything more thoughtful in the world than a care package of soup and a lonely greyhound, when arriving home late after a long flight? This Little Pig thinks not. If you ever wanted to be a thoughtful swine like this porcines mum and granny, then this soup is the perfect recipe. Not only is it extremely delicious, it has very few steps and it is completely yum. So roll up your soft angora wool sleeves and tuck into making this beautiful fragrant soup for a loved one today. *Note: loved ones can include yourself too. Oink.
Roasted Pumpkin and Caramelised Garlic Pumpkin Soup.
Feeds: 2 Hungry Piglets.
Prep Time: 10 Mins. Cooking Time: 1 Hr.
Ingredients For Pumpkin Perfection:
600g x Pumpkin (This Little Pig used Kent)
1 x Red Onion
4 x Garlic Cloves
1/4 x Tsp Chilli Flakes (remove if making for your granny)
1 x Tsp Salt
1 x Tsp Pepper
1 x Tsp Stock Powder
1 x Tsp Paprika
2 x Tbs Olive Oil
1/2 x Tsp Cumin Seeds
Sourdough Bread, Parsley & Parmesan Cheese for serving
Method for Pumpkin Perfection:
- Preheat oven to 250 degrees.
- Chop the skin off your pumpkin & then chop into 2 cm cubes.
- Skin and slice your red onion into quarters.
- Combine your pumpkin, onion and garlic in a large oven tray and then drizzle with your olive oil (2 Tbs).
- Sprinkle over your spices (1/4 Tsp chilli flakes, 1 Tsp pepper, 1 Tsp salt, 1 Tsp paprika, 1/2 Tsp cumin seeds) and mix through the veg well.
- Place your veg into the oven for around 30 mins or until the pumpkin is soft through and starting to turn a little golden brown.
- Using a spoon, squash the caramelised garlic out if it's skin and discard the skins.
- Pour your veg into a pot with your powdered stock (1 x Tsp) and 2.5 cups of water.
- Use your food processor (or if you have one of those hand whizzer sticks even better) and purée your lovely veg.
- Heat the now smooth soup until bubbling and then pour into delightful big bowls and serve with buttered crunchy sourdough bread, chopped parsley and some shavings of Parmesan. Hello easy winter warmer! Oink!