Pumpkin Soup
Katie Davies @katiehomecook
I absolutely love pumpkin and this soup brings out so much flavour by roasting rather than boiling the squash. If you don't have pumpkin you can use squash instead.
Pumpkin Soup
I absolutely love pumpkin and this soup brings out so much flavour by roasting rather than boiling the squash. If you don't have pumpkin you can use squash instead.
Cooking Instructions
- 1
1. Preheat the oven to 200 C.
- 2
Place all the vegetables in a large roasting tin, top with the garlic and herbs, sprinkle over oil and salt and pepper.
- 3
Roast for approx 25-30 mins, until the vegetables are soft but not coloured.
- 4
Tip all the vegetables into a food processor, removing the skins from the garlic, blitz adding the stock a bit at a time, you may not need all of it. Then tip through a sieve.
- 5
Reheat, add more stock if necessary and season to taste. I like to serve my soup with a swirl of cream and a few fresh thyme leaves to garnish.
- 6
I am a passionate home cook with a flair for flavor.I was lucky enough to take part in BBC One's Britain's Best Home Cook, with Mary Berry.As a busy working mother with 4 young children, I strive to create recipes which are easy, tasty and nutritious but recipes which won't keep slaving away in the kitchen all day!Keep cooking FUN!If you do make any of my recipes I would absolutely love to see your results, and please get in touch if you have any questions or you would just like to say hi!Find more on www.katiehomecook.com
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