Roasted Pumpkin Soup
500500 g pumpkin, peeled and diced
11 ltr Country Range Vegetable Bouillon (made up)
4 4 carrots, peeled and finely chopped
125125 g Country Range Butter
6060 g Country Range Plain Flour
1 1 small onion, peeled and chopped
salt and pepper to taste
- 1Place the butter into a medium-sized pan. When melted, add the carrots and onion and fry until golden brown.
- 2Add the pumpkin and fry for a further 10 minutes.
- 3Gradually add in the flour and cook for 4-5 minutes, mixing well. Add the stock slowly then bring to the boil and simmer for 10 minutes. Remove from the heat.
- 4Place into a blender and blend until smooth. Serve in a bowl with a piece of goats cheese, crème fraiche or even some whipped cream.