Pumpkin & Rosemary Soup
Course: Lunch, Light BitesCuisine: Care, Hospitality, British, CafeDifficulty: Easy
Servings
10
servingsPrep time
25
minutesCooking time
55
minutesThis comforting roasted pumpkin soup is infused with fragrant rosemary and topped with roasted chilli oil pumpkin seeds for a spicy crunch. The perfect Autumn dish, suitable for vegetarian and gluten-free diets.
Ingredients
1 1 Large Pumpkin
2 2 Onions
5 5 Garlic Cloves
3 tbsp 3 Olive Oil
3 Sprigs 3 Fresh Rosemary
2 L 2 Vegetable Stock
400 ml 400 Double Cream
Salt & Pepper, to taste
- For the garnish:
150 g 150 Pumpkin Seeds
2 tbsp 2 Chilli Oil
Directions
- Deseed and peel the pumpkin and chop into chunks. Peel the onions and chop into quarters.
- Place the pumpkin, onion, rosemary and whole garlic cloves on a baking tray, toss with olive oil and season well with salt
and pepper. - Roast in the oven for 40 minutes, until the pumpkin is golden and caramalised.
- In a bowl, mix the chilli oil, pumpkin seeds and season with salt. Transfer to a separate tray and roast in the oven for the final 10 minutes until golden.
- Squeeze the roasted garlic from the skins once cooled slightly. Discard the rosemary stalks.
- Transfer the vegetables to a large pot, add stock and bring to a simmer for 10 minutes
- Remove from the heat, then blend until smooth, adding the double cream half way.
- Portion the soups, sprinkle over the seeds and stir through a little cream
Notes
- A perfect way to celebrate British Autumn pumpkins!
