Description: Roasting the pumpkin first developes its naturally sweet flavour. This is a wonderfully satisfying autumnal soup that can be served with granary bread as a warming supper or lunch. You could also use the equivalent weight in squash.
Submitted by Rach
Date Added:
June 21, 2008
Season:
Category:
Soups, Stews & Stoups
Prep. Method:
Calories:
Dish Type:
Submitted By:
4
Cuisine:
Prep. Time:
Ingredients:
4lb pumpkin, quartered and de-seeded
4 tbsp sunflower oil
1 teaspoon ground nutmeg
2 medium onions, sliced
1 1/4 pints vegetable stock
1 pint milk
salt & pepper
Directions:
Place the prepared pumpkin on a roasting tray, brush with half the oil and sprinkle with the nutmeg. Roast at 200C for 30 minutes until soft.
Remove the pumpkin from the oven and carefully peel the skin away from the flesh. Diced the flesh.
In a large pan gently cook the onions in the remaining oil until soft but not coloured, stir in the stock and the pumpkin and cook for 15 minutes.
Allow the soup to cool for a few minutes and then liquidise until smooth.
Return the soup to a clean pan and stir in enough milk until the desired consistency is reached. Re=heat gently, season to taste and add a little extra nutmeg if necessary.
