Ingredients
2 tbsp olive oil
6 spring onions
2 cloves garlic
3 tbsp of Cinnamon Myrtle flaked or groundÂ
1 tsp Nutmeg
3 tbsp of Roasting salt
2 litres of stock – rec: thermomix homemade vege stock or Massel vege / chicken liquid
2 cups of milk / thin cream / milk alternatives
8 Granny Smith Apples – peeled & diced
2kg of pumpkin - Select any pumpkin! All taste divine – I go for whatever has been grown at the nest – my favs are: Trombone has a lovely sweet flesh, as does Japanese Pumpkin.Â
Method
Step 1:
Preheat the oven to 180 degrees
Chop pumpkin into sections with skin on, place into deep roasting trays, drizzle olive oil over pumpkin – then go crazy with the amazing Bowerbird Naturals Roasting Salt with sea rosemary, parsley and sage and sprinkle liberally over pumpkin.Â
Pop in the oven for a good 45 mins until it starts to caramelise on the bottom – I love the extra flavour.
Step 2:
Heat 2 tbsp of olive oil in a pan over low heat and saute the finely chopped spring onions for 2-3 minutes until softened, add in garlic & cook for a further minute.
Step 3:
Add in apple, spices & stock and bring to the boil then simmer for 30 mins.
Step 4:
Remove cooked pumpkin from the oven, cool slightly, remove skin and add to the stock.
TIP: Add a small amount of water to the hot roasting pan to loosen any ingredients / flavours left in the pan then add to the stock pot.
Step 5:
Simmer for a further 20mins.
Step 6:
Allow to cool slightly prior to blending to a smooth liquid –Â
DO NOT put boiling liquid into a Thermomix!
Step 7:
Return to the heat and add in milk / cream stirring constantly
Add in more nutmeg / cinnamon myrtle / roasting salt to suit your taste.
Step 8:
To serve:
Ground Pepperberry, a sprinkling of diced spring onions & fresh sourdough.
DELICIOUS!