Riverstone Kitchen: Modern Classics is a collection of over 90 of the most popular and requested recipes from Bevan Smith's Oamaru restaurant, a treasure trove of honest food, packed with flavour, including this classic pumpkin soup.
|150g||brown onions, peeled and finely sliced|
|20g||garlic, peeled and finely sliced|
|1||pinch chilli flakes|
|1 2/5||pumpkin, peeled and cubed|
|600ml||chicken stock, vegetable stock or water|
|To taste||salt and pepper|
|To serve||extra virgin olive oil, extra ground parmesan (optional)|
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- Heat olive oil in a large, heavy-based pot over a medium heat, add the onion and garlic and sweat for 3-4 minutes, without allowing it to colour, reducing the heat if necessary.
- Add chilli flakes and pumpkin and cook for 15–20 minutes or until the pumpkin is starting to break down and become soft . Add stock, bring to a simmer and cook for a further 20 minutes.
- Add cream and parmesan, and blend soup, either in a food processor or with a stick blender, until smooth. Thin soup down with a little extra water or stock if you prefer a thinner consistency. Season to taste and serve with a generous drizzle of extra virgin olive oil and extra ground parmesan if desired.
Edited extract from Riverstone Kitchen Modern-Day Classics © Bevan Smith, $44.99 RRP (distributed by Upstart Press)