Pumpkin and Rosemary Soup with Sun-Dried Tomato Croûtes

Name: Pumpkin and Rosemary Soup with Sun-Dried Tomato Croûtes
Yield: Serves 6
Ingredients: 120 g (4 oz) butter; a squeeze of lemon juice; 1 French loaf, sliced; salt and freshly milled pepper; 2 sun-dried tomatoes; 4 tablespoons hot water; 1 slim clove garlic, chopped; 5 cm (2 in) stick of cinnamon; 1 litre (1¾ pints) chicken stock; 150 ml (¼ pint) double cream; salt and freshly milled pepper; 60 g (2 oz) butter; 2 shallots, finely chopped; 900 g (2 lb) pumpkin flesh, diced; a sprig of fresh rosemary

Preparation info

Serves
6

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

It is a charming idea to serve this soup in the pumpkin shell itself - it makes a natural tureen and even has its own lid.

Ingredients

60 g (2 oz) butter
2 shallots, finely chopped

Starter
Soup

Method

Melt the butter in a saucepan and stir in the shallots. Cook over medium heat for 5-8 minutes until soft, but do not allow the shallots to brown. Stir in the pumpkin until coated in butter. Add the sprig of rosemary and the cinnamon, cover the pan and cook over medium heat for 15 minutes.

Add the stock and cook, covered, for 20-30 minutes until the pumpkin is soft.

Meanwhile, pr