Roast pumpkin soup with blue cheese

Roast pumpkin soup

Not sure what to do with all those extra pumpkins after Halloween? Or not sure what to do with all the insides of pumpkins you have from the carvings? Here’s a wonderful idea!

Ingredients:

1 kg (2.2lbs) Pumpkin, peeled and cut into chunks

2 tbsp Extra virgin olive oil, plus extra for drizzling

2 Garlic cloves, whole and unpeeled

1 Rosemary sprig, leaves stripped

1 pinch Sea salt and freshly ground black pepper

1 l (1.8pints) Vegetable or chicken stock

4 Slices of good-quality bread

120 g (4.2oz) Blue cheese, Picos Blue or similar

Preheat the oven to 220°C/425°F/gas 7.

Take a large baking tray or two and, using your hands, mix together the pumpkin chunks, olive oil, garlic, rosemary and salt and pepper thoroughly.

You want the pumpkin nicely coated with oil to ensure that it browns evenly.

Spread out in a single layer on the tray.

Put the pumpkin into the oven and bake for 25 minutes, until it has started to caramelise round the edges.

Once cooked, remove the garlic and the rosemary before decanting the pumpkin into a large pan.

Add the stock, then bring to a gentle boil and let it bubble for 5 minutes to blend the flavours.

Take off the heat and purée the soup using a hand blender.

Adjust the seasoning.

Toast or fry the bread.

Ladle out the soup into four warmed bowls.

Crumble the cheese onto the toast, then gently float the slices on the soup, drizzle with a little olive oil and serve immediately.

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