Description
pumpkin soup serves 4
Ingredients
Scale
- 800 grams japanese or butternut pumpkin, peeled and diced
- 8 sprigs of thyme
- 6 cloves of garlic
- 2 tablespoons olive oil
- sea salt and black pepper, finely ground
- 1 litre of good quality chicken stock
- cream, sprigs of thyme – to serve
Instructions
- Preheat oven to 190 C (370 F) and line an oven tray with baking paper. Arrange pumpkin, thyme and garlic on oven tray – drizzle with olive oil and season with sea salt and pepper. Toss to combine. Bake for 30 minutes or until the pumpkin and garlic are tender. Place half of the pumpkin, 3 garlic cloves and 500ml of chicken stock into the jug of food processor. Blitz until creamy and smooth. Pour into a large saucepan. Place remaining pumpkin, garlic and chicken stock into the jug of your food processor and blitz again until smooth and creamy. Add to the saucepan. Place saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for 5-10 minutes or until the soup has slightly thickened. Divide between bowls, top with a little cream (if desired), sprig of thyme and a little salt and pepper. Enjoy X
- Prep Time: 10 mins
- Cook Time: 45 mins