Tuesday, 2 July 2013

Pumpkin Soup...

I love beautiful winter foods.  Comforting, nourishing...

I particularly love Pumpkin Soup.  I had never really made it before a couple of years ago.  My Mother's recipe seemed tedious with all the cutting of of the pumpkin.

Then I found the Donna Hay recipe for Roasted Pumpkin Soup.  It is so easy - pop the pumpkin in the oven to roast and you are more than half way there.
One word - yum!
Donna Hay Roasted Pumpkin Soup


1 x 2kg butternut pumpkin
1 onion
Olive oil for drizzling
sea salt
3 1/2 cups chicken stock
1 cup cream
1 tbs honey
sour cream to serve
Preheat oven to 200 degrees celcius. Cut pumpkin in half lengthways. Scoop out seeds. Place pumpkin {cut side up} & onion on baking tray. Drizzle with oil and salt & bake for 1 hour, or until golden and roasted through.
Once pumpkin has cooled slightly, scoop pumpkin into a saucepan. Scoop onion into saucepan.
Add stock to saucepan. Add cream and honey. Puree with a stick blender. Turn on a medium heat. Heat through. Serve with a dollop of sour cream.

I make it for the Bakery along with a Beef and Vegetable soup - full of beautiful vegetables and pearl barley and split peas. 
Beautiful comforting, deliciously warming, winter foods.
What do you love to eat in Winter?


Cubby House Crafts said...

Oh that looks delicious:)

Bobbie Lynn said...

I have only had pumpkin soup once and I remembered it being one of the best soups I have ever tasted. I may have to try it this winter.

Jane Bunn said...

Wow Leisa that sounds so good I can almost taste it. Love pumpkin soup and roasting the pumpkin gives it a delicious flavour.

Pearl Maple said...

oh yumm, you have nice way of describing the process for us non cooks