Creamy Pumpkin Soup With Honey & Wine |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love the taste of the rosemary and wine in this soup. Ingredients:
1 kg pumpkin, peeled and diced |
1 white onion, roughly chopped |
2 garlic cloves, chopped |
2 rosemary sprigs |
2 tablespoons honey |
3 tablespoons olive oil |
500 ml chicken stock (1 pint) |
1 glass white wine |
150 ml double cream |
1 lemon, juice of |
Directions:
1. heat olive oil in a large pan and toss in the pumpkin,garlic, onion and rosemary sprigs. Saute on medium heat for about 20 minutes ( after the first 10 minutes add the honey) until the pumpkin is tender and golden.
2. Add the stock and wine and srape the bottom of teh pan to release the good caramelised bits.
3. Cool and blend until smooth. return to pot and add the lemonn juice and cream, then season to taste.
4. reheat before serving.
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