Your Monday night dinner: Cooking queen Donna Hay shares her simple recipe for the perfect ‘no-peel’ pumpkin soup
- Food writer Donna Hay has shared her simple recipe for a no-peel pumpkin soup
- She used butternut pumpkin, onions, garlic, chicken stock and tahini to serve
- The Australian cookbook author said it’s her ‘no-fail’ winter recipe
Australian food stylist and cookbook author Donna Hay has revealed her simple recipe for the perfect ‘no-peel’ roasted pumpkin soup.
The cooking queen made the wholesome winter dish using butternut pumpkin, onions, garlic, chicken stock and tahini to serve.
‘This is my no-fail, no-peel pumpkin soup. An absolute favourite,’ she said on her Instagram.
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The cookbook author made the wholesome winter dish using butternut pumpkin, onions, garlic, chicken stock and tahini or cream to serve
Food writer Donna Hay (pictured) has revealed her simple recipe for the perfect ‘no-peel’ roasted pumpkin soup
No-peel pumpkin soup recipe
INGREDIENTS
1 butternut pumpkin, halved and seeds removed
2 onions, halved
1 garlic bulb
1L chicken stock
2 cups water
Salt and pepper
Olive oil
Tahini or cream, to serve
METHOD
Preheat oven to 200°C.
Cut pumpkin in half, and scoop out the seeds.
On a baking tray lined with baking paper, place pumpkin and onions with skin on, cut sides up and a garlic bulb, unpeeled. Drizzle olive oil and season with salt and pepper.
Roast vegetables for one hour, or until pumpkin is cooked through, and onions are caramelised.
Scoop pumpkin flesh out and place into a large pot. Removed onions and garlic from their skins and add to the pot.
Pour chicken stock and water into the pot. Using a hand blender, blend ingredients until smooth.
Over high heat, bring the soup to boil.
Serve with tahini or cream.
Credit: Donna Hay
She started by cutting the pumpkin in half, and scooping out the seeds.
On a baking tray lined with baking paper, she placed the pumpkin and onions with skin on, cut sides up and a garlic bulb, unpeeled, followed by a drizzle of olive oil and seasoned with salt and pepper.
Donna roasted the vegetables for one hour, or until pumpkin has cooked through, and onions are caramelised.
Next she scooped the pumpkin flesh out and placed into a large pot. Donna removed the onions and garlic from their skins and added to the pot.
She covered the roast vegetables with chicken stock and water.
Using a hand blender, she blended the ingredients until smooth. Over high heat, she brought the soup to boil. Donna served the soup with tahini, which can be substituted for cream.
Her video has since been viewed more than 250,000 times, with many home cooks saying it’s their favourite soup from Donna Hay to make every winter.
‘The only way I make pumpkin soup since seeing your recipe. It’s delicious,’ one said.
‘I thank you every winter for this awesome version of pumpkin soup,’ another wrote, while one said: ‘I’ve been making this soup on repeat.’
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