Roasted Pumpkin Soup with Sardine Garum

Serves: 4-6 Prep: 15 min Cook: 45 min

This roasted pumpkin soup combines rich spices and creamy textures for a warming, flavourful dish. Roasting the pumpkin adds a delicious depth to this comforting classic, with Port Lincoln Sardine Garum bringing a savoury touch.

Ingredients:

• 1 tbsp olive oil (for roasting)

• 2 tbsp olive oil (for sautéing)

• 1 onion, finely chopped

• 1 leek, white part only, finely sliced

• 1 garlic clove, crushed

• 1/2 tsp ground coriander

• 1 tsp ground cumin

• 1/2 tsp freshly grated nutmeg

• 1kg peeled pumpkin, diced

• 1 large potato, peeled, diced

• 1L Massel chicken-style or vegetable liquid stock

• 1/2 cup (125ml) thin cream

• 10ml Port Lincoln Sardine Garum

Recipe Method:

1. Roast the pumpkin: Preheat oven to 200°C (400°F). Toss the pumpkin with 1 tbsp olive oil and spread on a baking tray. Roast for 25-30 minutes or until soft and slightly caramelised, turning halfway through.

2. Sauté the aromatics: In a large saucepan, heat the remaining 2 tbsp olive oil over low heat. Add the onion and leek, cooking for 2-3 minutes until softened but not coloured.

3. Add garlic and spices: Stir in the garlic, coriander, cumin, and nutmeg, cooking for 30 seconds until fragrant.

4. Combine ingredients: Add the roasted pumpkin, potato, stock, and Port Lincoln Sardine Garum. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until the potato is tender.

5. Blend the soup: Allow the mixture to cool slightly, then blend in batches until smooth.

6. Finish with cream: Return the soup to the pan, stir in the cream, and reheat gently. Season with additional nutmeg and pepper if desired.