Roast Pumpkin and Sage Soup with Parmesan Paprika Scones

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Preparation info
    • Difficulty

      Easy

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

You can’t go wrong serving a hearty soup on a chilly evening. Butternut squash can be used instead of the pumpkin.

Ingredients

For the Soup

  • 1 small to medium-sized pumpkin (about 1.5 kg)
  • 2 large carrots, chopped into 2-3cm pieces

Method

Preheat the oven to 220°C/fan 200°C/gas 8.

Cut the pumpkin into wedges 2 to 3cm thick and remove any seeds. Place in one or two large roasting trays with the carrots, onion wedges and garlic. Toss in the olive oil, season and