Roast Pumpkin Soup

Name: Roast Pumpkin Soup
Cuisine: United Kingdom
Ingredients: Fresh goats’ curd, very Fresh goats’ cheese, fresh ewes’-milk ricotta or mascarpone, to serve; Salt and freshly ground black pepper; 1 tablespoon honey; Sprig of sage, chopped; ½ teaspoon freshly grated nutmeg; 2 garlic cloves, chopped; Sprig of rosemary, chopped; 100 g butter; 1 onion, finely chopped; Splash of olive oil; 1 small pumpkin

Preparation info

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

The flavour of the soup is so much more intense if the pumpkin is roasted beforehand. I always try to use the variety Ironbark when available, as it has a very good strong colour and sweet flavour.

Ingredients

1 small pumpkin
Splash of olive oil
100 g butter

Europe
United Kingdom
Gluten-free
Vegetarian
Soup
England

Method

Preheat the oven to 160°C/gas 3. Cut the pumpkin into equal-sized segments and remove the seeds. Wrap in foil and roast in the oven until soft, about 45–60 m