Pumpkin Soup
4 stars based on 6 reviews
Ingredients
- 1 kg Pumpkin (deseeded)
- 2 tbsp Virgin Olive Oil
- 1 large onion
- 1 litre Chicken (or vegetable) stock
- 4 cloves garlic
- ½ tsp nutmeg
- to taste salt pepper
Method
- Preheat oven to 190C. Slice pumpkin and deseed. Put onto baking tray and cover with mashed garlic and olive oil and roast for 30 minutes.
Heat 1 tbsp of oil in a large saucepan and add chopped onion, nutmeg, salt and pepper and cook for a couple of minutes until the onions are translucent.
Add the roasted chopped (deskinned and deseeded) pumpkin and simmer with the litre of chicken stock. (This soup can be made vegetarian by subsituting with Vegetable stock)
Simmer for about 20 minutes and then put in batches into a blender.
Serve hot with a drizzle of cream and a sprinkle of nutmeg
Recent Comments Add your comment
-
This was great - especially with a knob of grated ginger
by carolsavage on Sun Sep 13 2009 reply to this comment
-
This simple reciepe really let the natural flavours come out. I made it with vegetable stock at it was really yummy. Would recommend it to everyone
by FunkyMummy on Fri Oct 16 2009 reply to this comment
Suggested Accompaniments
There are no suggest accompaniments for this recipe
Using roasted pumpkin and a little spice