Roasted Pumpkin Soup

Prep Time

-

Cook Time

20-25 min

Portion(s)

4-6

meal vegetables, soup
ingredient starter, lunch
ingredients

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

Multiply by
method
  • 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.