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Roast Pumpkin SoupRoast Pumpkin Soup

Chef

:Joey Matthew

Recipe Cook Time

:45 Minutes
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A comforting bowl of pumpkin soup with the flavour-goodness of honey and cream.

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Ingredients

  • Half a pumpkin, split in two

    1 tsp of honey

    1 cup cream

    1 bulb of garlic, skin removed

    1 onion

    2 liter chicken stock

    Olive oil

    Salt and pepper

    2 red chillies, 1 deseeded and finely chopped

    Juice of 2 lemons

    Zest of one lemon

    Extra virgin olive

    Handful of thyme

Method

Preheat the oven to 180-200 degrees C.

Cut the pumpkin in half, remove the seeds and slash it in.

Drizzle some olive oil, salt and pepper and rub well on the cut side of the pumpkin.

Poke the red chilly and place it inside the pumpkin with thyme.

Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast.

Remove from the tray and allow the tray to cool.

Scoop the flesh of pumpkin into a saucepan. Add onion, garlic and 1 cup of chicken stock  and blend the mixture.

Heat pan, add rest of the chicken stock, honey and cream. Bring to gentle simmer and season to taste.

Make the masala with finely chopped red chilly, lemon zest, some lemon juice, some extra virgin olive oil, salt and pepper.

To Serve: Pour into individual cups and garnish with masala.

Key Ingredients: Pumpkin, Honey, Cream, Garlic, Onion, Chicken Stock, Olive Oil, Salt, Black Pepper, Red Chilli, Lemon Juice, Thyme


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