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Roast Pumpkin Soup
Roast Pumpkin Soup
added by peterr

Tis the season to eat pumpkins. Here is my variation on the autumnal warming favourite, Pumpkin Soup.

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Prep time
  • 20 Minutes
Cook Time
  • 1 hour
Servings
  • 4
Ingredients
  • 1/2 a medium pumpkin or 1 large butternut squash or any similar, firm fleshed , squash
  • 1 pint (550ml) Chicken or vegetable stock
  • 2 small onions
  • 3 fat cloves of garlic
  • Salt and pepper
,
Directions
Preheat the oven to gas mark 7, 210C. Peel the pumpkin or squash and dice into 1" (2.5cm) cubes Peal the onions and cut each through the root into six segments Separate the garlic cloves but do not crush or peel. Toss the pumpkin, onion and garlic in a little oil and spread in a single layer on to a large baking tray. Bake in a hot oven until the pumpkin is soft on the inside and brown around the edges. Bring the stock to the boil in a large saucepan. Remove from the heat. Remove the garlic and tip the pumpkin and onions into the stock. Squeeze the garlic puree from the skins and add to the pan. Use a hand blender to puree the soup. Add a little more boiling stock or water if it is too thick. Season to taste with salt and pepper and serve. Freezes well but when reheating, take care that it doesn't burn to the base of the saucepan.
2 replies
Replied on

Lovely! This recipe was my first go at Pumpkin soup and it tasted awesome!

Thank you for taking the time to submit it.

Replied on

Adding rice cakes and then blitz makes the soup a lot thicker and a small bit of chilli works really well with the sweetness of butternut squash

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