Difference between revisions of "Roast Pumpkin Soup"
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== Method == |
== Method == |
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* Cut pumpkin into wedges, place on trays that are covered in grease-proof paper in 200 degree oven. Bake for 45-55 mins until soft and golden. |
* 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. |
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* Blend until smooth with some of the stock. |
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* Place blended pumpkin and remaining ingredients into saucepan and simmer over medium heat for 5 minutes. |
* Place blended pumpkin and remaining ingredients into saucepan and simmer over medium heat for 5 minutes. |
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* Serve with grated parmesan/pepper toast (traditionally gruyere) |
* Serve with grated parmesan/pepper toast (traditionally gruyere) |
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Revision as of 12:02, 1 July 2012
Ingredients
- 2 kg pumpkin
- 2 tbsp honey
- 7 cups chicken stock
- 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)
Source
Donna Hay 'Modern Classics'
