9/26/2014

Recipe: Roasted Pumpkin Soup!

Nothing says autumn like pumpkin (if you can say that :)). I had no idea what to do with one. Fortunately I remember watching one of Donna Hay's cooking shows and she made this delicious looking pumpkin soup. As always I didn't follow the recipe strictly, but it turned out incredible anyway. And this colour! Great step into the fall season.




Ingredients (makes 2-3 bowls):

  • one hokkaido pumpkin
  • small onion
  • olive oil
  • salt&pepper
  • small clove of garlic
  • 750ml of vegetable or chicken stock
  • herbes de Provence
  • pumpkin seeds
  • 3 slices of bread


Preheat the oven to 180°C. Cut the pumpkin in half and scoop out all the seeds. Drizzle the pumpkin with olive oil and sprinkle with salt. Bake until soft, about 30-40 minutes. Meanwhile add 2 tablespoons to the frying pan and fry onion and garlic. When the pumpkin is baked,  scoop the pumpkin flesh out of its skin into a blender. Add fried onion and garlic, vegetable stock. Blend until smooth. Pour the soup into a saucepan, add herbes de Provence and season with salt & pepper. Heat up the soup.  For croutons: slice the bread into small squares and fry until golden brown on the same frying pan (if needed, add more olive oil).
Serve with croutons and pumpkin seeds.

Bon Appetit!


Bye,

Kate xx

P.S. As you can see I pretty much changed again the outlook of the blog. Let me know down in the comments if you like it. And tell me if you tried or are going to try the recipe! ;)

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