Roasted pumpkin soup with pepita crunch

LOCATION: Yarra Valley

Ingredients

• 2 kg kent pumpkin, cut into 3 cm thick wedges, deseeded, leave unpeeled
• 3 granny smith apples, peeled, cored, cut into quarters
• 2 brown onions, cut into quarters
• 8 garlic cloves, unpeeled
• ¼ cup (60 ml) extra virgin olive oil
• 1 tbsp smoked paprika
• 2 tsp allspice
• 2 tsp ground ginger
• Sea salt flakes and freshly ground black pepper
• 1.5 L (6 cups) chicken stock
• Creme fraiche or sour cream, for serving

Pepita crunch

• ½ cup (80 g) pepitas
• ¼ cup (60 ml) maple syrup
• 2 tsp sriracha

Instructions

1. Preheat the oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper. Place the pumpkin, apple, onion and garlic on the tray. Drizzle with oil and sprinkle with half of each of the paprika, allspice and ginger. Season with salt and freshly ground black pepper. Turn the veggies over and sprinkle with the remaining paprika, allspice and ginger. Bake for 50 minutes until tender and a little charred on some edges.
2. While the pumpkin cooks make the pepita crunch. Line a tray with baking paper. Cook the pepitas in a frying pan over medium-high heat for 3-5 minutes or until toasted. Add the maple syrup and sriracha. Cook, stirring, for 30 seconds or until well coated and sticky. Spoon onto the lined tray to cool.
3. Transfer the apple and onion to a large stock pot. Squeeze garlic out of the bulbs into the pot. Use a knife to help scrape the pumpkin flesh away from the skin. Place the flesh in the pot and discard the skins. Use a spatula to scrape any spices and oil from the tray into the pot.
4. Add the stock to the pot. Bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 15-20 minutes or until reduced slightly and all the vegetables start to break down. Remove from heat and set aside to cool slightly. Use a stick blender to blend until smooth. Season with salt and pepper.
5. Ladle the soup among serving bowls. Dollop with a generous amount of crème fraîche or sour cream. Sprinkle with the pepita crunch.