Happiness is...hot soup on a cold day.

July 17, 2018

Roast Pumpkin Soup (Easy)

Whole Medium Sized Pumpkin

2 Brown Onions

1L Chicken or Veggie Stock

300ml Thickened Cream

3 Cloves Garlic

1tbs Brown Sugar

2 tbs Olive Oil

2 tbs Maple Syrup

3 Bay Leaves

Thyme

Sour Cream & Thyme to serve

  • Peel and cube Pumpkin.

  • Slice ends off Onions.

  • Place Pumpkin and whole Onions on baking tray.

  • Drizzle Oil & Maple Syrup over Pumpkin.

  • Season with Salt, Pepper and Thyme.

  • Bake for 30 minutes.

  • Add whole Garlic cloves to baking tray.

  • Bake for 15 more minutes.

  • Remove from oven. Peel outer layer from onion, squeeze out soft garlic from skin. Place Pumpkin, Onion and garlic into heavy based pot.

  • Add Chicken stock & Bay Leaves and bring to simmer for 15 minutes.

  • Remove Bay Leaves and add Brown Sugar.

  • Blend to make smooth consistency.

  • Stir through Cream and gently heat.

  • Serve with Sour cream, Fresh Thyme & Cracked Pepper... AND a glass of MCE!

 

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