Silky roasted pumpkin soup with a hint of nutmeg, perfect with crusty bread on a cold evening.
Method
- Toss pumpkin, onion and garlic with olive oil, salt and pepper. Roast at 200 °C for 35 minutes.
- Transfer vegetables to a large pot and add stock and nutmeg.
- Simmer 10 minutes, then blend until completely smooth.
- Stir in cream and warm through. Do not boil.
- Serve with crusty bread and an extra swirl of cream.
Peeples Choice tip
Roasting the pumpkin first deepens the flavour far more than boiling it raw.