Roast Pumpkin And Onion Soup

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This is a nice soup for a special occasion when you're roasting a turkey or a joint. It can be made ticher by the addition of cream but i tend to serve it lighter without.

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Steps

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Chop pumpkin into chunks and place on baking tray.

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Sprinkle pumkin with olive oil and honey.

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Shred sage leaves and place on pumlin.

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Roast pumpkin until brown around edges.

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Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.

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Remove pumpkin from oven and allow to cool before removing skin and adding to onions.

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Add stock and salt and pepper.

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Simmer for forty minutes over a very low heat.

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Blend soup and pass through a sieve.

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Ingredients

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pumpkin, honey, olive oil, onion, chili, bay leaves, fresh thyme, sage, white wine vinegar, vegetable stock, salt, black pepper