Tuesday, September 19, 2006

Roast Pumpkin Soup

4 lunch portions, 6 starter portions

A pumpkin ( the one I used was about 6inch diameter)
2 leeks
1 onion
1 stick celery
a few sprigs thyme
1 pint of vegetable stock
olive oil
sea salt
black pepper
1 clove garlic

Chop the pumpkin flesh in to chunks and bake with a little olive oil in the oven at 180 C for about 40 minutes. While this happening cook the chopped up leek, onion and celery in a little butter and olive oil in a lidded suacepan on a low heat till soft and slightly caramelised. add the crushed garlic, chopped thyme and roast pumpkin in the saucepan and cook lightly for 5 minutes. Blend until an even texture with a blender, then add 200ml milk. make up 1 pint of vegetable stock and stir in slowly until the soup is your desired consistancy.. season to taste.

1 comment:

Anonymous said...

try leaving the skin on when you roast the pumkin and sprinkle with cumin coriander etc (a la