Roast Pumpkin Soup with Fresh Nutmeg

Roasting pumpkin brings out its natural sweetness, creating a soup that's rich, velvety and full of flavour. Finished with freshly grated nutmeg, this comforting classic is elevated with a simple yet fragrant touch.

SERVES

4-6

PREP TIME

15 mins

COOKING TIME

55 mins

TOTAL TIME

1 hr 10 mins

Ingredients

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•    1.2kg pumpkin, peeled and cut into chunks
•    2 brown onions, quartered
•    1 whole garlic bulb, halved horizontally
•    2 tbsp olive oil
•    1L vegetable stock
•    200ml pouring cream
•    Sea salt and cracked black pepper
•    Fresh nutmeg, for serving
•    Toasted pumpkin seeds, for garnish

Method

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Preheat oven to 210°C.

Place pumpkin, onions and garlic into the Scanpan Elektra Roaster. Drizzle with olive oil and season generously.

Roast for 40–45 minutes until golden and caramelised.

Transfer the roasted vegetables into the Scanpan Impact Stockpot. Squeeze the softened garlic cloves from their skins into the pot.

Pour in the vegetable stock and bring to a gentle simmer for 10 minutes.

Remove from the heat and blend directly in the pot using the Bamix Classic Immersion Blender until smooth and creamy.

Stir through the cream and season to taste.

Ladle into bowls and finish with toasted pumpkin seeds and a delicate grating of fresh nutmeg using the Microplane.

Minimax Tip

Freshly grated nutmeg transforms this soup from comforting to unforgettable, adding warm spice and fragrance that pre-ground nutmeg simply can't match.

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The Cookware Behind the Recipe

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Bamix Classic Immersion Blender

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As the days grow shorter and the temperatures drop, it's time for the dishes that make winter worth savouring. From perfectly roasted vegetables and succulent Sunday roasts to slow-cooked stews and bubbling one-pot classics, discover everything you need to turn cold nights into something to look forward to.

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