Nothing says winter more than having roasted pumpkin soup in the kitchen. This soup recipe is made even richer with the addition of sweet potato. Topping it with the traditional Egyptian nut and spice mix dukkah gives the soup added texture and layers of flavour.
The best thing about it is that you can have everything combined in one generously sized Wolstead Superior+ 24cm Casserole, making clean-up quick and easy. Start your hearty dinner with bowls of pumpkin soup and serve each with slices of sourdough bread for dipping.
- Wolstead Superior+ 24cm Casserole
- 2 large baking trays
- Chef’s knife
- Paring knife
- Cutting board
- Digital weighing scale
- Measuring spoons
- Measuring jug
- Parchment or non-stick paper
- Silicone spatula or wooden spoon
- Hand or stick blender
- Soup ladle
- Soup bowls
- 1kg or 1 large quarter of a pumpkin
- 1 large sweet potato
- 1 onion
- 4 garlic cloves
- Olive oil for coating
- 1.3L vegetable stock
- 1 tsp turmeric powder
- ½ tsp garam masala
- Salt and pepper to taste
- Sourdough bread and dukkah (store-bought or homemade), to serve
- Preheat the oven to 180C and line two large baking trays with parchment or non-stick paper.
- Peel the sweet potato and pumpkin then slice them into chunks. Peel the onion and slice it into wedges. Remove the skin from the garlic cloves.
- Place these ingredients onto the prepared baking trays, coating everything with olive oil.
- Roast the vegetables for 45 minutes or until golden and caramelised.
- Put all the roasted vegetables, garlic, and onion into the Wolstead Superior+ 24cm Casserole. Add the vegetable stock, turmeric, and garam masala into the pot to combine with the vegetables.
- Using a hand or stick blender, blend the soup ingredients until smooth.
- Place the casserole on the stovetop and let it simmer for 20 minutes over medium heat.
- Season to taste with salt and pepper.
- Ladle the warm soup into bowls and serve with a large chunk of sourdough and a generous sprinkle of dukkah on top.