Pumpkin soup

I shot these set of photos for Mother Digest Thailand magazine. The concept is about food for kids, fresh and simple. I roasted the pumpkin with skin on, no peeling needed. You can use any pumpkin you like. Lay a piece of parchment paper on a baking tray before you put the pumpkin on. It's very easy to clean up later.

Pumpkin soup (adapted from Donna Hay's recipe)
Serve 4

• 800 g pumpkin
• 1/2 onion
• salt
• freshly ground black pepper
• olive oil, for drizzling
• 375 ml chicken stock
• 125 ml cream
• sour cream, to serve

Preheat oven to 220 deg. C. Cut the pumpkin into small pieces of the same size and remove the seeds. Place the cut pieces of pumpkin and onion on a baking tray. Drizzle with olive oil and sprinkle some salt & black pepper. Bake for 1 hour or until the pumpkin is soft. Let it cool.


Once the pumpkin has cooled, peel the skin off and put into a blender together with the onion flesh. Add half of chicken stock and blend it until smooth. Pour the mixture into the saucepan and add the remaining stock. Place over medium heat. Once it boils add the cream and turn off the heat. Season with salt and pepper to taste. Serve with a dollop of sour cream.