Cream of pumpkin soup
This thick soup is really quick to make – almost everything is thrown into the oven together.
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Serves
4
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1.6 kg
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butternut pumpkin (about 1), cut into 6cm pieces
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9
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garlic cloves
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1
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onion, cut into wedges
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1 tbsp
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olive oil
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600 ml
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pouring cream, at room temperature
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To serve:
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crème fraîche, toasted flaked almonds, cracked pepper and crusty bread
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1
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Preheat oven to 200C. Combine pumpkin, onion and garlic in a roasting pan, drizzle with olive oil and roast until tender and caramelised (20-25 minutes). Transfer to a blender with cream and blend until smooth. Serve hot with crème fraîche, almonds, pepper and crusty bread.
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This recipe is from the July 2011 issue of Australian Gourmet Traveller.
RECIPE lisa featherby
PHOTOGRAPHY vanessa levis
STYLING lisa featherby