Roast Pumpkin Soup

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Revision as of 12:02, 1 July 2012 by Frank (talk | contribs) (remove skin before cooking)
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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'