Pumpkin Soup with Pine Nuts and Burnt Butter

Instructions

1. Roast the Pumpkin: Place the quartered butternut onto a tray, drizzle with olive oil and season with salt, pepper, and sumac. Roast at 180°C for 40 minutes or until cooked through and the flesh is soft.
2. Sauté Onion and Garlic: In a large pot over medium heat, pour in the olive oil. Once hot, add the onion, garlic, and some salt, and sauté for 3-4 minutes.
3. Combine Pumpkin with Sautéed Mixture: Once the pumpkin comes out of the oven, scrape the flesh out and place it in the pot with the garlic and onion.
4. Simmer with Stock: Pour over the stock and simmer for 10 minutes before you blend with a stick blender. If you don't have one, you can use a masher for a chunkier soup.
5. Toast Pine Nuts in Butter: Toast the pine nuts in the butter until golden and finish with the parsley.
6. Serve: To serve, add the soup to a bowl and garnish with cream, pine nuts with parsley, and serve with toast on the side.
7. Enjoy: Enjoy your delicious winter comfort food!