Pumpkin soup recipe
Decided to try this out the other day, and it came out really good. Quite abit of work, but well worth it.
2 cups roasted pumpkin
3 cups chicken stock
2 tbsp unsalted butter
1 cup milk (optional)
1 medium apple
1 medium onion
2 cloves of garlic
1/2 tsp fresh parsley
1/2 tsp fresh thyme
salt and pepper to taste
Roasting the pumpkin
Cut the pumpkin in half, and scoop out innards. Roast the pumpkins cut side down in the oven for 180C for 30 mins ( or until the flesh is soft).Remove from oven, let cool.
Scoop the flesh from the pumpkin and puree in the food processor.
Preparing the soup
Sautee until soft
Peel and dice the carrots, apples, onions, garlic.
Melt butter over med-hi heat.
Add the apples, carrots, onions, garlic.
Saute until soft ( approx 8-10mins).
Remove from heat and puree in food processor
Return both purees back into the pan add chicken stock , parsley and thyme.
Stir all ingredients well over med- hi heat, and bring to boil.
Reduce heat to low and simmer for 10-15mins.
Stir in milk/cream , salt and pepper to taste. ( ** Optional : this is just to thicken the soup, but, I felt that it could do without it).
Heat and stir for 5 mins or more ( DO NOT LET SOUP BOIL).
Garnish with black pepper.