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Pumpkin Soup

Recipes of My Art
Servings 4

Ingredients
  

  • 800 g Pumpkin rough chopped
  • 30 g butter
  • 3 tablespoon olive oil
  • 1 medium onion peeled and chopped
  • 2 garlic cloves
  • 1 large carrot chopped
  • 2 celery stalks chopped
  • 1 chilli deseeded and finely chopped
  • handful chopped parsley
  • 2 sticks of rosemary
  • extra olive oil for roasting the pumpkin
  • salt and pepper
  • 800 ml of vegetable stock
  • 50 g ricotta

Instructions
 

  • Heat the oven to 220°C
  • Place your chopped pumpkin in a in a roasting tin, pour over some of olive oil so that all the pumpkin Place you rosemary in the tin, crack some black pepper over the top. Give the pumpkin a quick toss so that they are coated with olive oil all over. Place in the oven and cook for 20 minutes (or until soft), half way through give the pumpkin a good stir.
  • To start the soup, put the butter, oil, onion, 1 garlic clove roughly chopped, carrot, celery and 1/2 the chilli in the pot and sweat for about 5 minutes until the onion has become translucent.
  • Add the roasted pumpkin and vegetable stock, bring to the boil and cook for 10 minutes.
  • While the soup is cooking make the flavoured oil, heat 2 tablespoons of olive oil in a frying pan, lightly crush a garlic clove and place it on the oil, after about 2 minutes add the remaining chilli, cook for another 2 minutes then add the parsley and after 1 minute remove the pan from the heat.
  • Blend the soup to a nice smooth consistency.
  • To serve the soup, place the soup in bowls, add some ricotta to the top and then drizzle over the flavoured oil.