A sweet, rich and savoury pumpkin soup that's super easy to make with the addition of our Dry Roasted Seasoning.
Dry Roasted Pumpkin Soup
Kier Kemp
2 people
15 minutes
25 minutes
241
English
Lunch
Hearty pumpkin south flavoured like Dry Roasted Peanuts.
Ingredients
- 1 large onion (or two shallots)
- 10 cloves of garlic
- 1 medium squash (pumpkin)
- 2-3 teaspoons Dry Roasted Seasoning
- 1L veg stock
- 100ml double cream
- 2 teaspoons fresh thyme
- Oil for frying
- 2 tablespoons Maple Syrup
Directions
Cut up your pumpkin (carefully!) then cover in oil and rub with dry roasted seasoning.
Place in an oven at 180C for 30 minutes or until soft and cooked through.
Meanwhile fry off the onion and crush the garlic before adding in.
When soft add in the thyme and maple syrup.
Remove the pumpkin from the oven when cooked, roughly chop and add to the pan.
Add in the stock and let boil for 10 minutes on a low heat.
Chuck into a blender and blend until smooth (optional: add in a couple of knobs of butter for richness)
Put the soup back into the pan and the add the double cream.
Serve with crusty bread and plenty of pepper.
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