Everyone has their own way of making pumpkin soup and this is mine. I developed this recipe after seeing a TV chef make something similar ten years ago. Their method always stuck with me and led me to create something that has become a favourite among my family and friends.
2kg butternut pumpkin, skin removed and cut into large pieces
2 potatoes, peeled and quartered
2 brown or spanish onions, quartered
4 cloves garlic, whole and unpeeled
1.5 litres chicken or vegetable stock
1 tbs ground cumin
1/2 cup cream
2 tbs chives, finely chopped
4 slices prosciutto
sour cream, to serve
Step 2 - Evenly distribute pumpkin, potato and onion over the baking trays. Spray vegetables with olive oil and season well with salt and pepper. Place trays in oven. After 20 minutes, reduce heat to 180°C, add garlic to trays and bake for a further hour or until tender.
Step 3 - When vegetables are ready, heat stock in a large pot. Remove any excess skin from vegetables, ie onion and garlic and place vegetables in pot with stock. Blend with a stick mixer until smooth and thick. Remove from heat and stir in cumin and cream.
Step 4 - Grill prosciutto until crispy, about 2 minutes each side and set aside to cook slightly.
Step 5 - To serve, ladle soup into bowl and top with sour cream, chives and prosciutto.