There’s nothing like a rich soup to warm you up on a cold winter’s day. We love this Roast pumpkin soup recipe from the Cookery School at Little Portland Street.
1kg pumpkin cut into +2″(5cm) pieces
2 large onions coarsely chopped
4tbsp mixed rapeseed and olive oils
½ cup coarsely chopped parsley
¼ teaspoon nutmeg
¼ teaspoon cinnamon
8 cups of vegetable or chicken stock
Freshly ground salt and pepper to taste
If desired, 1 large baking potato cubed small
Roast pumpkin oil to finish
Place the pumpkin pieces in a baking dish, sprinkle over half of the oil and bake in oven 200˚C/400°F until well browned – about 45 minutes.
Fry the onions in the oil until they are a golden brown.
Add the baked pumpkin, stock, parsley and nutmeg and cinnamon to the onions and bring the mixture up to the boil. If a creamier soup is desired, add the cubed potato.
Turn down and simmer until the pumpkin (and the potato if added) start to break up.
Blend the soup until it is smooth and creamy. Season to taste with freshly ground salt and pepper.
Finish with a few drops of roast pumpkin oil swirled onto the top of the soup.
