Roast Pumpkin and Onion Soup

"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."
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
1hr 25mins
Ingredients:
12
Serves:
6

ingredients

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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.

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Reviews

  1. Yum! A really thick, creamy and substantial soup and I loved the sweetness of the pumpkin and honey offset with the slight tang of chilli.
     
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