Ingredients: for 4-6 people
1 x small to medium pumpkin (1.2kg)
1 x tbsp olive oil
1 x red onion
2 x carrots
25g butter
850 ml vegetable stock
200ml milk
Freshy grated nutmeg
A little salt and freshly ground pepper
How to make Pumpkin Soup … WASH YOUR HANDS
- Preheat the oven onto 180C/Gas Mark 4 (Aga roasting oven – shelf on oven floor).
- Cut the pumpkin in half and remove the seeds using adessert spoon. Cut each half into 4 again and brush with half the olive oil. Season with salt and pepper and put flesh side down into the roasting tin. Roast in the oven for 25 minutes.
- Finely chop the onion. Peel the carrots and chop them. Melt the butter in a large saucepan, add the onion and carrots, cook over a gentle heat until soft and the onion is translucent, this should take around 20 minutes.
- Remove the pumpkin from the oven, set aside to cool.
- Add the stock and milk to the vegetables and gently bring to a simmer
- Using the round bladed knife remove the pumpkin flesh from the skin and cut into chunks. Add to the saucepan, bring back to a simmer and cook for 15 minutes
- Transfer to a liquidiser and puree until smooth. Taste and if it needs it add a little more salt / pepper. Spoon into warmed soup bowls and serve with warm soda bread.