Pumpkin Soup
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See products for this recipeInstructions
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1
Heat oven to 180ยบ C. Place pumpkin, onion, garlic and rosemary in a baking tray.
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2
Brush pumpkin with the grapeseed oil. Sprinkle with salt and plenty of cracked black pepper. Bake for 1 hour or until softly roasted.
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3
Pour a cup of stock into the pan to help remove roasted pieces. Lightly blend in batches with the rest of the stock, pouring into a saucepan. Bring to the boil and then simmer for up to 20 minutes.
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4
Garnish with a sprig of rosemary and a few pumpkin seeds and serve with crusty bread.
Ingredients
- 1 kg pumpkin, chopped into large roasting chunks
- 1 onion, sliced
- 4 cloves garlic
- 50ml grapeseed oil
- 6 cups stock (chicken or vegetable)
- 1 sprig rosemary
- 1 tsp sea salt
- 1 sprinkle cracked black pepper
Serves 4
Total time required
- Preparation time:
- Cooking time:
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Onions Waitrose 3 per pack
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Recipe published with permission from COOKS&CO.
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