chopping

Vanya Insull's whole roasted pumpkin soup

butternut pumpkin

onion

olive oil

garlic, crushed

tsp cumin

vegetable stock

To taste salt and cracked black pepper

white bread

Tbsp chopped fresh Italian parsley

tsp cream (optional)

Preheat the oven to 170°C fan bake. Line an oven tray with baking paper.

Place the whole pumpkin on the lined oven tray. Cut the ends off the onion and cut the unpeeled onion in half. Drizzle with 1 tablespoon of the olive oil and place on the tray skin-side down.

Bake for 1 hour 40 minutes or up to 2 hours, depending on the size of your pumpkin. It is cooked when the skin has browned and it is easily pierced with a fork.

To make the croutons, tear the bread into bite-sized chunks and spread out on an oven tray. Drizzle with olive oil, then bake for about 15 minutes until golden.

Once the pumpkin has cooled, peel off and discard the skin. Cut the pumpkin in half and scoop out and discard the seeds. Chop the flesh into large pieces or mash it. Discard the onion skin and coarsely chop the onion.

To make the soup, heat the remaining 1 tablespoon olive oil in a large pot, add the garlic and saute for 1 minute.

Add the onion and cumin to the pot and stir together.

Stir in the pumpkin and stock, bring to a simmer and cook for 5–10 minutes.

Remove from the heat and use a stick blender to puree the soup. Taste and adjust seasonings.

Serve topped with the home-made croutons, parmesan, parsley and a swirl of cream (if using).

Wash and trim fresh leeks for your favorite leek recipes!

How to Cut and Clean Leeks

leek

large bowl of cold water

Trim the root and the dark green tops off each leek. 

Slice the leek in half lengthwise. Place it flat-side-down on a cutting board, then slice into half-moon shapes.

Transfer leek slices to a large bowl filled with cold water. Stir the leeks a bit to release any grit, then lift them out of the water, leaving behind any sediment. Repeat with clean water until no dirt remains. 

Transfer leeks to a food storage container lined with a paper towel. Cover with an airtight lid and store in the fridge for up to a week. 

I love meal prepping leeks with this method! I'll cut up 2-3 leeks on a Sunday, slice and wash them, and store them in the fridge all week for frittatas, scrambled eggs, pasta, you name it. When they're already washed and prepped and ready to go, it's super easy to throw them into all of my favorite dishes.

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Vanya Insull's whole roasted pumpki...

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Vanya Insull's whole roasted pumpki...

How to Cut and Clean Leeks

The most viewed chopping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine