Roast Pumpkin Soup

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)

Source

Modern Classics (Book 1)