Rated 5 out of 5 based on 3 votes
- 1 x whole pumpkin
- 1 x onion, halved
- 1 bunch rosemary
- 4 cloves garlic
- 2 Tbls olive oil
- 1 pinch salt and pepper
- 1 L hot veggie stock
- 1 x onion (diced)
- 2 cloves garlic diced
- 250 ml cream
- 35 g parmesan
- 20 g butter
- 1 pinch nutmeg
Preheat the oven to 190’c.
Cut the pumpkin in half, scoop out the seeds. Score the pumkin lesh with a sharp knife.
Place the onion halves where the seeds were. Add garlic, salt, pepper and oil.
Roast for 1 – 1 1/2 hours until lesh is tender. Remove and cool.
Add onion, garlic and oil to pot. Cook for 2-3 Minutes.
Scoop out pumkin lesh and add to pot with nutmeg, parmesan
and pinch of salt. Cook for 2-3 mintues.
Add the hot veggie stock and bring to boil.
Reduce heat and simmer for 12 minutes.
Stir in cream and cook for another minute.
Take off the head and pour into blender, add butter and blend until smooth.
Pour back into a clean pot to reheat.
Serve and enjoy.
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Good time for pumpkin soup Matt.
That’s a fantastic photograph of a delish dish!
Thanks for the great feedback Nell