Roast Pumpkin Soup
Serves 4
ingredients:
1.5 kg pumpkin
2 tablespoons olive oil
Sea salt & freshly ground black pepper
20g butter
1 onion, chopped
1 litre chicken stock
1/3 cup cream or sour cream to serve (optional)
ingredients:
1.5 kg pumpkin
2 tablespoons olive oil
Sea salt & freshly ground black pepper
20g butter
1 onion, chopped
1 litre chicken stock
1/3 cup cream or sour cream to serve (optional)
HOW:
1. Preheat oven to 200°c.
2. Remove skin and seeds from pumpkin and cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt
and pepper. Bake in oven for about 40 minutes or until cooked.
4. In a large saucepan heat remaining oil and butter. Add onion and cook until
tender. Add the pumpkin and stock and bring to the boil. Reduce heat, simmer,
uncovered, for 10 minutes. Cool to room temperature before blending.
5. Place half of the soup mixture in blender and process on speed 2 for 35 seconds.
Repeat with remaining soup mixture.
6. Reheat until soup is hot. Serve with cream and extra ground pepper if desired.
2. Remove skin and seeds from pumpkin and cut into even sized chunks.
3. Place pumpkin in an oven dish and drizzle with half the oil. Season with a little salt
and pepper. Bake in oven for about 40 minutes or until cooked.
4. In a large saucepan heat remaining oil and butter. Add onion and cook until
tender. Add the pumpkin and stock and bring to the boil. Reduce heat, simmer,
uncovered, for 10 minutes. Cool to room temperature before blending.
5. Place half of the soup mixture in blender and process on speed 2 for 35 seconds.
Repeat with remaining soup mixture.
6. Reheat until soup is hot. Serve with cream and extra ground pepper if desired.
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