Pumpkin Soup is off and on the menu at FAB throughout winter. Chef Nathan Peters always uses Queensland Blues because they are less watery than other varieties and provide both beautiful flavour and colour. Nathan reveals his FAB pumpkin soup secrets:
- Always roast pumpkin for a more flavoursome soup
- Add cumin and cream
- Use a homemade vegetable stock
- Always simmer, never boil the soup – to prevent splitting after cream is added and preserve quality
- If using garlic roast first for a richer flavour
Served with either a herb or cheesy bread FAB pumpkin soup is a meal in itself.