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.
Ingredients
6 serv.Step-by-step instructions
- 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.
Source: food.com
Original recipe ↗
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