Segment: Matt’s Pumpkin Soup
Episode: S3E6
Presenter: Caroline Taylor
Air Date: 15th December 2019

Matt Hale’s recipe from the charity book “A Roast to Remember”, which raises money to help people affected by dementia in WA. Delicious and for a worthy cause!

Ingredients

• 1kg pumpkin
• 1 large onion
• 1 litre vegetable stock
• 1 garlic clove, crushed
• 1 can chickpeas, rinsed and drained
• 1-2 tsp olive oil
• Dash of cream (optional)
• Salt and pepper to taste

Recipe

• Preheat oven to 200 degrees.
• Trim pumpkin and cut into 2-3cm pieces. Lay it across a tray lined with baking paper and drizzle some oil on top. Season with salt and pepper to taste.
• Roast for approximately 20 minutes or until the pumpkin is soft.
• Meanwhile, trim and chop the onion finely.
• Heat some olive oil in a heavy-based saucepan, add onion and garlic and fry until soft and starting to brown a little.
• Take the onion off the heat until the pumpkin is ready. Once it’s ready, add it to the saucepan along with the vegetable stock and bring to the boil with a lid on.
• As soon as the soup boils, turn the heat down to simmer.
• Use a potato masher to break the pumpkin mixture down into a smooth soup.
• Add the chickpeas and simmer for 5 minutes.
• Add a dash of cream just before serving.
• Add a little pinch of cayenne pepper if you like.
• Serve with crusty fresh bread or grilled garlic bread.

Enjoy!