Roasted Hokkaido, Garlic and Rosemary Soup
Autumnal soup.
Servings 5
Ingredients
- 1–1.2 kg Hokkaido pumpkin
- 1 large onion
- 4 cloves garlic
- 2 tbsp olive oil
- 1–1.2 L chicken or vegetable stock
- 1 tsp dried rosemary
- 2–3 sprigs fresh rosemary alternative to the dried stuff
- Salt & lots of black pepper
- 100–150 ml cream optional
Instructions
- Cut the pumpkin into chunks — no need to peel it. Remove the seeds. Put on a baking tray with roughly chopped onion and whole garlic cloves. Toss with olive oil, salt and pepper.
- Roast at 200°C fan for 30–40 minutes, turning once, until the pumpkin has browned at the edges and is very soft.
- Tip everything into a large saucepan. Add the rosemary and about 5/6 of the stock to start with. Simmer for 10 minutes.
- Remove woody rosemary stalks if using fresh, then blitz until completely smooth. Add more stock until it’s the consistency you like.
- Stir in the cream, if using, and taste for salt and pepper.
Notes
Don’t be afraid to get the pumpkin quite brown in the oven. Those caramelised edges make a surprisingly big difference to the flavour.
And if you have some crusty bread + butter, that’s basically dinner.