Pumpkin Soup

Using roasted pumpkin and a little spice

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

Ingredients

Nutmeg ½ tsp
Garlic 4 cloves
Chicken (or Vegetable) Stock 1 litre
Onion 1 large
Virgin Olive Oil 2 tbsp
Pumpkin (deseeded) 1 kg
Salt & Pepper to taste

Hints 'n' Tips

Comments

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This was great - especially with a knob of grated ginger
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
I made this lastyear and it came out a little thick, perhaps i used too much pumpkin?
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