Pumpkin thyme soup (lactose free)

Ingredients

• 400 g Sweet pumpkin, halved, seedes, skin on
• 60 g Parsley root, cleaned, chopped
• 2 3/4 tbsp Turnips, peeled, diced
• 85 g Yukon Gold potato, peleed and coarsely chopped
• 1 pcs Shallot, minced
• 340 ml Water
• 430 ml Vegetable stock
• 60 ml White wine
• 2 tbsp Unsalted butter, lactose free
• 3 tbsp Cream, heavy, lactose free
• 1 sprig Thyme, fresh
• 1 pinch Coarse salt
• 1/2 tbsp Cane sugar
• 1 pinch Black pepper, ground

Method

1. Preheat oven to 200°C.
2. Place pumpkin halves, cut sides down, on a baking sheet, lined with waxed paper.
3. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor until smooth. Reserve fibers.
4. Melt 1tbsp butter in a small saucepan over medium-high heat.
5. When melted add reserved pumpkin fibers, and cook for 4 minutes.
6. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
7. Meanwhile, melt remaining butter in a large saucepan over medium-high heat.
8. Add pumpkin puree, chopped parsley root, potato, and turnip; cook for 5 minutes, stirring often.
9. Add shallots and cook until soft, about 4 minutes.
10. Add wine, and cook until liquid has reduced by half.
11. Strain pumpkin fiber broth and discard solids.
12. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Set aside to cool.
13. Puree soup in a food processor in small batches until smooth..
14. Transfer soup into sauce pot and heat over medium-high heat.
15. Stir in cream, spices and sugar.