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Pumpkin soup | Recipearce
Makes enough for 4 - 6 people
Prep time: 15 minutes
Cooking time: approx. 45 minutes
Ingredients
Utensils
Method
Prep time: 15 minutes
Cooking time: approx. 45 minutes
Ingredients
- 1x Kent pumpkin
- Olive oil
- 1x tablespoon butter
- 1x brown onion
- Handful of fresh thyme
- 2x lemons
- 7x cloves of garlic
- Block of parmesan cheese
- 1L vegetable stock
- Bunch of washed parsley
- 2x sourdough baguettes (or any type of bread)
- Bunch washed parsley
- Fresh chilli (optional)
- 1x lemon
Utensils
- KitchenAid K400 blender
- Large mixing bowl
- Oven paper
- 2x lined roasting trays
- Saucepan
- Silicon brush
Method
- 1.Start by preheating the oven to 180°C
- Next cut a Kent pumpkin in half (lengthways) and dig out the seeds
- Then cut the pumpkin into wedges before placing them into a large mixing bowl
- Drizzle the pumpkin wedges with a generous amount of olive oil then turn them out onto 2 lined roasting trays
- Pop the pumpkin in the oven for approx. 40 minutes
- Now roughly chop 1 brown onion, then add it to a saucepan on low heat together with 1 generous tablespoon
- of butter
- While the onion sweats down, thread the leaves off a bunch of thyme, finely chop 3 garlic cloves and grate the zest of 1 lemon
- Once the onion has sweated down (approx. 5 minutes), add the thyme, garlic and lemon zest to the pan
- Allow the onion to absorb the flavours for an additional few minutes then remove from heat
- Now add the onion mixture to a KitchenAid K400 blender, followed by 50g of parmesan cheese and 1L of vegetable stock
- Then scoop the flesh out of the pumpkin wedges using a spoon and add it to the blender (note: set some of the roasted pumpkin wedges aside for serving)
- Pop the lid on the blender and blend the soup on
- speed 1 until combined to a consistency of your liking
- For the garlic bread, ensure your oven is preheated to the max, then add 4 tablespoons of butter and 4 finely chopped cloves of garlic to a clean saucepan (you can add some finely chopped chilli too if you want)
- Bring the saucepan to high heat until the butter is completely melted
- Now cut 2 sourdough baguettes into slices then line them onto a lined baking tray before brushing them with the melted butter using a silicone brush
- Sprinkle the slices of sourdough with some finely chopped parsley then generously grate some parmesan cheese on top
- Pop the sourdough into the oven to cook for approx 5 minutes/when the cheese has melted
- To serve, put some warm soup into a bowl, then lay 2 roasted pumpkin wedges, some grated parmesan cheese, the juice of ½ lemon and some finely chopped parsley on top
- Finish the dish off by tucking in a couple of slices of the toasted garlic bread
Tags: Recipes , Healthy Eating, Winter Warmers
Tools: Blenders