Difference between revisions of "Roast Pumpkin Soup"
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* 2 kg pumpkin |
* 2 kg pumpkin |
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* 2 tbsp honey |
* 2 tbsp honey |
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* 7 cups chicken stock |
* 7 cups chicken stock (less can be used for a thicker soup) |
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* 1 tbsp dijon mustard |
* 1 tbsp dijon mustard |
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* sea salt & black pepper |
* sea salt & black pepper |
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== Source == |
== Source == |
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[[Modern Classics (Book 1)]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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Latest revision as of 04:50, 12 May 2013
Ingredients
- 2 kg pumpkin
- 2 tbsp honey
- 7 cups chicken stock (less can be used for a thicker soup)
- 1 tbsp dijon mustard
- sea salt & black pepper
Note: vegetable stock can be used for vegetarians.
Method
- Cut pumpkin into wedges, removing the skin, and place on trays that are covered in grease-proof paper in 200 degree oven. Bake for 45-55 mins until soft and golden.
- Blend until smooth with some of the stock.
- Place blended pumpkin and remaining ingredients into saucepan and simmer over medium heat for 5 minutes.
- Serve with grated parmesan/pepper toast (traditionally gruyere)
