Roast Pumpkin and Onion Soup

Name: Roast Pumpkin and Onion Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 2 lbs pumpkin, peeled and diced; 2 fluid ounces honey; 3 tablespoons olive oil; 1 lb onion; 1 chili; 4 bay leaves; 1 sprig fresh thyme; 1 sprig sage; 2 tablespoons white wine vinegar; 2 pints vegetable stock; salt; black pepper

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Recipe by rmarcella56

This is a nice soup for a special occasion when you're roasting a turkey or a joint. It can be made ticher by the addition of cream but I tend to serve it lighter without.

READY IN: 1hr 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

lbs pumpkin, peeled and diced
2

fluid ounces honey
3

tablespoons olive oil
1

lb onion
1

chili
4

bay leaves
1

sprig fresh thyme
1

sprig sage
2

tablespoons white wine vinegar
2

pints vegetable stock
salt
black pepper

DIRECTIONS

Chop pumpkin into chunks and place on baking tray.
Sprinkle Pumkin with olive oil and honey.
Shred sage leaves and place on pumlin.
Roast pumpkin until brown around edges.
Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
Add stock and salt and pepper.
Simmer for forty minutes over a very low heat.
Blend soup and pass through a sieve.