Roasted Pumpkin Soup with First Harvest EVOO

WITH FIRST HARVEST EVOO

WARM • COMFORTING • PEPPERY

A rich and comforting roasted pumpkin soup finished with our First Harvest Extra Virgin Olive Oil for a fresh, herbaceous and peppery finish.

PREP

15 mins

COOK

45 mins

SERVES

4

DIFFICULTY

Easy

Ingredients

1.2 kg pumpkin, peeled and cut into chunks

1 brown onion, roughly chopped

3 garlic cloves

2 tbsp First Harvest Extra Virgin Olive Oil

750 ml vegetable or chicken stock

½ tsp ground cumin

½ tsp smoked paprika

Salt and freshly cracked black pepper

100 ml cream, optional

TO FINISH

First Harvest EVOO

Fresh thyme

Roasted pumpkin cubes or toasted seeds

Method

1. Roast the vegetables

Preheat oven to 200°C. Place the pumpkin, onion and garlic on a lined baking tray. Drizzle with First Harvest EVOO and season with salt and pepper. Roast for 30–35 minutes, until tender and caramelised.

2. Blend

Transfer the roasted vegetables to a large saucepan. Add the stock, cumin and smoked paprika. Blend until smooth and creamy.

3. Finish the soup

Warm gently over medium heat. Stir through the cream, if using, and adjust the seasoning to taste.

4. Serve

Ladle into bowls and finish generously with First Harvest EVOO, cracked pepper and fresh thyme.

THE OIL WE USED

First Harvest EVOO

Bold, herbaceous and peppery, our First Harvest EVOO brings freshness and depth to this comforting pumpkin soup. A final drizzle just before serving lets its vibrant flavour shine.

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