pumpkin soup

PUMPKIN SOUP WITH PUMPKIN SEEDS AND GOAT’S CHEESE

Pumpkin soup is to Australia what tomato soup is to Britain and appears on menus everywhere, from neighbourhood cafes to fine dining restaurants. Butternut squash works just as well, or try kabocha or Crown Prince. This velvety, naturally creamy soup keeps well for a day or two in the fridge.  

Pumpkin Soup with Pumpkin Seeds and Goat’s Cheese

INGREDIENTS

 

FOR THE SOUP:

  • 1.3kg pumpkin or squash, peeled and cut into 2-3cm chunks (you want 850g flesh)
  • 200g banana shallots, skin on, halved lengthways
  • 1 small head garlic, skin on top centimetre sliced off
  • 3 sprigs rosemary
  • 2 teaspoons dried chilli flakes (optional)
  • 4 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 750ml good chicken or vegetable stock, plus extra if needed

FOR THE GARNISH:

  • 3 tablespoons pumpkin seeds
  • 1 teaspoon extra-virgin olive oil

TO SERVE:

  • 100g crumbly goats’ cheese; toasted pumpkin-seed oil (optional)

METHOD  (Click  here please but please come back here for more recipes!)

 

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