Roasted Jap Pumpkin Soup

Jap pumpkins are also known as Kent pumpkins which have a yellow orange flesh that is soft and dry with a nutty flavour. Jap is short for Japanese pumpkin or kabocha and this pumpkin cuts easily which can then be grilled, roasted or steamed. Pumpkins contain a high level of beta carotene, this important antioxidant is transformed to vitamin A by our bodies and helps to prevent degenerative disease.

Ingredients serve 8

2.5 kg Jap pumpkin, skin removed and seeded

2 tbls oil or butter

3 chopped brown onions

3 tsp garlic

1 tbls smoked paprika

1 tsp black ground pepper

2 tsp salt

1500 ml vegetable stock

650 g peeled and chopped potatoes

600 ml cream

Method

Preheat oven to 220ºC normal bake. Cut the pumpkin in small chunks and place in a deep baking tray. Bake in the oven for approx. 60 minutes until pumpkin is soft and brown on top. Place oil in a large soup pot over medium heat and cook the onion until soft approx. 6 minutes. Add garlic, paprika, pepper and salt and cook while stirring for 2 minutes. Add stock and potatoes. Bring this to the boil and simmer for approx. 20 minutes. Add the roasted pumpkins and blend with a stick blender until smooth. Bring to the boil and add cream. Serve in a bowl with toasted bread on the side. Drizzle cream in the middle, sprinkle chopped coriander leaves and cracked pepper on top.

Note: If you prefer more heat in the soup add chili flakes or cayenne pepper.