Lirah Australian Made Gourmet Vinegars

Silky-smooth roasted pumpkin soup blended with fennel, apple, and garlic, then finished with a drizzle of syrupy balsamic vinegar and crunchy olive oil croutons.

Equipment:

• High-speed blender
• Large saucepan or stock pot
• Baking tray

Ingredients:

• 30g salted butter
• 1.8–2kg pumpkin, roasted (approximately
• 1.2kg flesh once roasted)
• 80g shallots, finely chopped
• 120g fennel, finely chopped (outer layers removed)
• 100g apple, peeled and finely chopped
• 1 heaped tablespoon fresh garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon sea salt, divided
• Pinch of smoked paprika plus extra to serve
• 750ml low-salt vegetable stock
• Splash of cream or milk
• Lirah Caramelised Classic Balsamic Vinegar, for drizzling

Olive Oil Croutons

• 3 thick slices sourdough, cut into 2.5cm cubes
• 45ml extra virgin olive oil
• Pinch of sea salt

Method

Roast the Pumpkin

1. Preheat the oven to 210°C.
2. Cut the pumpkin in half and rub with olive oil.
3. Place cut-side down on a baking tray and roast for around 40 minutes, or until the flesh is very tender.
4. Remove from the oven and allow to cool slightly.
5. Scoop out and discard the seeds. Remove the skin and place the roasted pumpkin flesh aside.

Make the Soup

1. Melt the butter in a large saucepan over medium heat.
2. Add the shallots with half the salt and cook for around 5 minutes until soft and golden.
3. Add the fennel and cook for a further 8 minutes, stirring often, until caramelised.
4. Stir through the apple and cook for 5–8 minutes until softened.
5. Add the garlic, thyme, remaining salt and Piment d’Espelette. Cook for 1 minute until fragrant.
6. Pour in the vegetable stock and add the roasted pumpkin.
7. Bring to a gentle simmer, cover and cook for 20 minutes.
8. Carefully blend until completely smooth and silky.
9. Add a splash of cream or milk and blend again until combined.

Make the Croutons

1. Reduce oven temperature to 200°C.
2. Spread the bread cubes over a lined baking tray.
3. Drizzle with olive oil, sprinkle with salt and toss well.
4. Bake for 6–8 minutes until lightly golden, turn, then bake for another 3–5 minutes until crisp.

To Serve

Ladle the soup into bowls and finish with a drizzle of Lirah Caramelised Classic Balsamic Vinegar, a pinch of smoked paprika and a handful of warm croutons.