Tedward’s Pumpkin Soup.


Method

  1. Preheat oven to 220 C / Gas 7.
  2. Place pumpkin, carrots and onions in a baking dish or roasting tin. Drizzle with vegetable oil.
  3. Bake in preheated oven 40 minutes, until soft but not blackened.
  4. In a large saucepan over medium heat, bring water and crumbled stock cubes to the boil. Cook potato in simmering water until soft, about 20 minutes.
  5. Combine potato and water with roasted vegetables and puree in a liquidiser or food processor until smooth. Return to pan over low heat and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Ingredients:

Sugar pumpkins are similar to the large orange pumpkins you find during Halloween. They are smaller, sweeter and have more flavour — optimal for this or any other pumpkin recipe.
If unavailable, substitute in butternut or kabocha squash.


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