1. Heat your oven to 180C fan-forced (200C conventional). Cut the root and tip from the onion but otherwise leave unpeeled. Place the onion,pumpkin and garlic on a lined roasting tray and roast for 1½ hours.
2. While the vegetables are roasting,place the spinach and parsley in a heatproof bowl and cover with boiling water. Stand for 1 minute,then drain and transfer the spinach and parsley to a high-speed blender with a little salt and melted butter or olive oil. Process to form a smooth liquid puree.
3. Scoop the flesh from the pumpkin,squeeze the onion and garlic out of their skins and place in a blender with the chicken stock and butter. Blend,adding extra water if necessary,until the soup is the consistency you like. Transfer to a small saucepan and bring to a simmer. Divide the soup between 4 bowls and serve with a spoonful of the spinach puree and a little cream swirled into the top.
Adam's tip:Soups freeze well,almost without exception. Store in press-seal bags or in freezer-safe containers in portions that are appropriate for your family.
Find more of Adam Liaw's recipes in theGood Food New Classics cookbook.
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