Roasted pumpkin soup is the ultimate winter warmer, and here we've added extra depth with a dash of honey and Dijon mustard.

Serve with your favourite loaf of Irrewarra Sourdough – we love the open, holey texture of our Casalinga or Rustica loaves with this thicker soup, but our new Ciabatta Breadstick would also make a fantastic companion!

Roast Pumpkin Soup with Irrewarra Sourdough

Ingredients

- Two medium Jap/Kent pumpkins, skin removed and cut into large chunks

- 100ml quality extra virgin olive oil, plus extra for coating pumpkin

- 50g butter

- 2 brown onions, roughly chopped

- 4 cloves garlic, crushed

- 2 tbsp honey

- 2 tbsp Dijon mustard

- 6-8 cups of light chicken stock or water

To serve:

- A loaf of Irrewarra Sourdough (we love this soup served with our Casalinga, Rustica or Ciabatta Breadstick, but any will taste great!)

- Finely sliced spring onions, Greek yoghurt, fried bacon lardons or cream

Method

Preheat the oven to 170°C. 

Coat pumpkin pieces liberally in olive oil, salt and pepper and place on a baking tray.

Roast for 1 hour or until tender and caramelised at the edges.

In a large pot, heat 100ml olive oil and butter. When butter is melted, add the chopped brown onions and cook on low heat until translucent.

Add the garlic and cook for a few minutes until beginning to turn golden.

Add roasted pumpkin, then pour in enough chicken stock or water to just cover the pumpkin – you can always add more later!

Add honey and mustard, then bring the mix to a boil. 

Remove from heat and leave to cool a little before blitzing with a stick blender.

Garnish with finely sliced spring onions and Greek yoghurt, or add a dash of cream and some fried bacon lardons for an extra indulgent treat.

Serve with a loaf of your favourite Irrewarra Sourdough!

To find your local Irrewarra Sourdough stockist, click here.

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