| | Colin's butternut pumpkin soup with nutmeg creme
Colin's butternut pumpkin soup with nutmeg creme
Colin's butternut pumpkin soup with nutmeg creme 4.3-5 9
  • Calories: 2118 kj
  • Fat: 34g
  • Carbohydrates: 10g

How to Make:

  1. Heat the duck fat in a large saucepan over medium heat. Add the onion, celery, carrot, garlic and the parmesan rind and cook, stirring, for 10 minutes or until the vegetables are soft. Season. Add the pumpkin pieces and the stock. Increase the heat to high and bring to the boil. Simmer for 30 minutes or until the pumpkin is tender.
  2. Meanwhile, place the creme fraiche in a bowl. Use a fine grater or microplane to finely grate some of the nutmeg over the top.
  3. Melt the butter in a frying pan over medium heat until foaming. Add the pepitas and cook, tossing, for 3-4 minutes until golden. Transfer the toasted pepitas to a heatproof bowl.
  4. Remove the parmesan rind from the soup and discard. Use a stick blender to blend the soup until smooth. Season.
  5. Ladle the soup among serving bowls. Top with a generous dollop of the nutmeg creme fraiche and sprinkle with the toasted pepitas.
Time for preparing:
45 min.


  • 100g duck fat
  • 1 red onion, finely chopped
  • 1 celery stick, trimmed, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 garlic cloves, finely chopped
  • 150g parmesan rind
  • 1kg butternut pumpkin, peeled, deseeded, coarsely chopped
  • 1L (4 cups) Massel chicken style liquid stock
  • 170g (2/3 cup) creme fraiche
  • 1 whole nutmeg
  • 50g butter
  • 45g (1/4 cup) pepitas