Here is my creation:
- Drizzle olive oil, salt and ground pepper over pumpkin and other accompanying veges of choice (I also had some kumera, onion and a couple of potatoes) and roast in a low-moderate oven for several hours until all soft and goo-ey.
- Cut the skins off the pumpkin and throw it all into a big pot with enough stock (I used chicken stock) to cover it all and simmer for an hour or so. I also added some sage and rosemary at this point.
- Let it cool and blend until smooth, return to pot and re-heat.
- Before serving stir in a dash of cream and re-season if neccessary. Garnish with green stuff and pinenuts!
Enjoy!
3 comments:
Ill be honest - and I can be because I have tasted both - I'm just glad someone brought some tasty bread rolls to accompany the soup! Wow! No Im kidding Jen your soup was fantastic - a worth opponent no doubt! I will bring my soup to you and you can taste it - Ill bring tissues in case you start cry at its brilliance!
Meow...
our family secret is to make white sauce and then blend it with your pumpkin soup mix, it is really nice!
Yay chain letter time, blog style! You've been tagged because I like you so much, so check out my blog for details! :) I know, it's annoying, but I wanna know all about ya!
www.modbehav.com
Post a Comment