Our Roasted Pumpkin Soup with HVOC Caramelised Balsamic Vinegar is the ultimate winter warmer. The rich, velvety pumpkin is perfectly complemented by the sweet, tangy notes of the caramelised balsamic, creating a comforting bowl full of flavour. Finished with fresh thyme and served with warm crusty bread, it's a simple yet elegant soup for cooler days.
Serves: 4–6
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
- 1 kg pumpkin, peeled and cut into cubes
- 2 brown onions, quartered
- 4 garlic cloves
- 2 tbsp Hunter Valley Olive Co. Mild and Fruity Olive Oil
- 750 ml vegetable stock
- 250 ml thickened cream (optional, for a creamier soup)
- Salt and cracked black pepper
- 2–3 tbsp Hunter Valley Olive Co. Caramelised Balsamic Vinegar
- Fresh thyme leaves (optional)
- Crusty sourdough, to serve
Method
- Preheat the oven to 200°C.
- Place the pumpkin, onions and garlic on a lined baking tray. Drizzle generously with Hunter Valley Olive Co. Mild and Fruity Olive Oil and season with salt and pepper.
- Roast for 35–40 minutes, or until the vegetables are soft and lightly caramelised.
- Transfer the roasted vegetables to a large saucepan. Add the vegetable stock and bring to a gentle simmer for 10 minutes.
- Blend until smooth using a stick blender or food processor.
- Stir through the thickened cream if using, then season to taste.
- Ladle into bowls and finish with a generous drizzle of Hunter Valley Olive Co. Caramelised Balsamic Vinegar, a drizzle of olive oil and a sprinkle of fresh thyme.
- Serve with warm toasted sourdough for dipping.