Roasted Pumpkin Soup
Recipe submitted by aNt0nio
An all time classic
Serves 4 to 6
Ingredients
- 1 medium sized Blue Squash Pumpkin cut into small even pieces
- 4 Sebago potatoes cut in small even pieces
- 4 Carrots cut in even pieces
- 1 brown onion quartered
- ½ cup olive oil
- 1lt Vegetable stock
- 250ml cream
- ½ cup finely chopped parsley to garnish
- Cracked black Pepper
Method
- Preheat oven to 190C
- Place all veggies in an oven tray and coat all with oil.
- Place in the oven and bake till all veggies are soft and starting to caramelise
- Remove and once cool, place in a food processor and blend with vegetable stock until smooth consistency is reached
- Re heat and ladle into a bowl and garnish with Cream, Parsley and cracked black pepper
- Serve with crusty bread and butter....hohhhhhhh!
Notes & Tips
Expect to get parts of the caramelised veggies in the soup, Dont worry about these as they add more flavor and a rustic feel. Careful - Don't eat too much bread with this dish lol. Bon Appetito!
