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Roast Pumpkin & Buttermilk Soup

Roast Pumpkin & Buttermilk Soup
 
Author: 
Ingredients
  • 1 whole pumpkin (1.5kg)
  • 2 leeks, sliced white part
  • 4 carrots, roughly chopped
  • 2 whole garlic bulbs, remove top
  • 2 sprigs thyme
  • 2 bay leaves
  • olive oil
  • Water
  • Unsalted cultured Butter (25g)
  • 1L buttermilk
  • Smoked viking salt
  • King Valley Dairy Crème Fraîche & nutmeg for serving
Instructions
  1. Pre heat oven to 180degC
  2. Cut pumpkin leaving skin on, remove seeds and place in roasting pan with the garlic and a drizzle of olive oil.
  3. Bake in the oven until pumpkin is soft and falling off the skin.
  4. In a large pot place the chopped carrots, leek, thyme & bay leaves. Lightly sautee in the butter until tender. To the pot add pumpkin, remove the skin. Squeeze the flesh from the garlic bulb and add to the pot. Cover with water and simmer for 5 mins.
  5. Pour the buttermilk into the soup and blend until smooth. Season with the viking salt to taste.
  6. Serve with a dollop of crème fraîche and grated nutmeg.
  7. Soup can be portioned and frozen for later use.