1x 2kg butternut pumpkin
1 onion
olive oil for drizzling
sea salt
3 1/2 C chicken stock
1C pouring cream
1T honey
sour cream to serve
METHOD
Preheat oven to 220C. Cut the pumpkin in half lengthways and scoop out seeds. Place the pumpkin, cut side up and onion on baking tray. (No need to peel onion). Drizzle with oil and sprinkle with salt. Bake for 55-60 mins or until pumpkin is just soft and starting to brown. Scoop pumpkin out of skin and into blender. Scoop onion flesh away from its skin and add to blender. Add 1 cup of the chicken stock and blend until smooth. Pour mixture into a saucepan, add remaining stock, cream and honey. Place over medium heat, until soup is heated through. Serve with sour cream.
COMMENT
A very smooth and creamy soup, but a little too sweet and rich for us to eat a whole bowl each.
ELLA-ometre
It was at Ella's request that I made pumpkin soup last night, she had never had it before. She took one bite and screwed up her nose, saying it was way to sweet.
ZACH-ometre
Zach has trouble with rich foods, and whilst he ate about 6 bites of toast dipped into the soup, and one mouthful, he also screwed up his nose and found it all a bit too much.
Source: Donna Hay - Fast, Fresh, Simple
No comments:
Post a Comment