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Roasted
Pumpkin Soup Recipe
Oil, Butternut Pumpkin, Onions, Water, Vegetable
Stock, Thickened Cream, Nutmeg, Parsley Flakes, Cracked Black Pepper.
Ingredients (Serves 4)
1 tablespoon oil
1 kg Butternut pumpkin, peeled & diced
2 onions, sliced into quarters
4 cups water
4 cubes Vegetable stock
¼ cup thickened cream
Ground Nutmeg
Parsley Flakes
Cracked Black Pepper
Method
Preheat oven to 190ºC. In a roasting pan combine oil, pumpkin and onions, turning vegetables in the oil to lightly coat them. Roast for 30 mins or until vegetables are tender. Blend or puree the vegetables with stock. Pour the blended soup into a saucepan and bring to the boil. Season with black pepper. Remove soup from heat, stir in the cream. Garnish with nutmeg & parsley flakes.
