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; 100 g butter; 2 garlic cloves, chopped; 1 onion, finely chopped; Sprig of rosemary, chopped; Sprig of sage, chopped; 1 small pumpkin; ½ teaspoon freshly grated nutmeg; 1 tablespoon honey; Splash of olive oil

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
Vegetarian
Gluten-free
England
Soup

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

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