Pumpkin Soup

Pumpkin Soup
 
  • 1 Small Pumpkin (about 1Kg)
  • 1 White Onion rougly chopped
  • 2 Cloves Garlic
  • 2 Tbsp Clear Honey
  • 3 Tbsp Vergin Olive Oil
  • 500Ml Chicken Stock
  • 1 Glass Dry White Wine
  • 150Ml Double Cream
  • Juice of 1 Lemon
  • Double Cream whipped
  • 1/4 Cup Sugar
  • Cracked Black Pepper (to serve)
 
Table Blender 
  • Preheat the oven to 220c/200c fan-gas, peel and dice the pumpkin into cubesand place in a roasting tray.
  • Add the chopped onion, garlic and rosmary sprigs. Top it with honey and olive oil and roast in the oven for 30/40 minutes, until the pumpkin is tender and golden.
  • In a separate pan pour the stock and bring boil. When the pumpkin is cooked, put it in a blender with the hot liquid and white wine.
  • Blend until smooth before adding the cream and lemon juice, then return to the pan.
  • Ladle the soup into bowls and add a spoonful of whipped double cream in the middle of each bowl, sprinkle some fresh cracked black pepper.
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