Roast Pumpkin and Onion Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Chop pumpkin into chunks and place on baking tray.
2. Sprinkle Pumkin with olive oil and honey.
3. Shred sage leaves and place on pumlin.
4. Roast pumpkin until brown around edges.
5. Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
6. Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
7. Add stock and salt and pepper.
8. Simmer for forty minutes over a very low heat.
9. Blend soup and pass through a sieve.
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