This simple soup takes a dramatic turn thanks to a dash of spinach puree and cream. Freeze the extra puree for later.
1 brown onion
½ butternut pumpkin
4 cloves garlic
500ml salt-reduced chicken stock
1 tbsp butter
¼ cup thickened cream, to serve
Spinach puree (makes extra)
120g baby spinach leaves
½ cup parsley leaves
salt, to season
2 tbsp melted butter or olive oil
1. Heat your oven to 180C fan-forced (200C conventional). Cut the root and tip from the onion but otherwise leave unpeeled. Place the onion, pumpkin and garlic on a lined roasting tray and roast for 1½ hours.
2. While the vegetables are roasting, place the spinach and parsley in a heatproof bowl and cover with boiling water. Stand for 1 minute, then drain and transfer the spinach and parsley to a high-speed blender with a little salt and melted butter or olive oil. Process to form a smooth liquid puree.
3. Scoop the flesh from the pumpkin, squeeze the onion and garlic out of their skins and place in a blender with the chicken stock and butter. Blend, adding extra water if necessary, until the soup is the consistency you like. Transfer to a small saucepan and bring to a simmer. Divide the soup between 4 bowls and serve with a spoonful of the spinach puree and a little cream swirled into the top.
Adam's tip: Soups freeze well, almost without exception. Store in press-seal bags or in freezer-safe containers in portions that are appropriate for your family.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.