donna hay pumpkin soup
Donna Hay's pumpkin soup is a delicious and easy-to-make soup that is perfect for a cozy meal. Made with roasted pumpkin, onions, garlic, and chicken stock, this soup is both healthy and comforting. It is a great way to warm up on a cold day and is sure to satisfy any pumpkin lover's cravings. The soup is also vegetarian and can be made vegan by swapping out the butter for a plant-based alternative. Overall, it is a classic and versatile recipe that is sure to become a staple in any soup lover's repertoire.
Equipment
- blender
- wooden ladle
- baking dish
Ingredients
- pumpkin
- garlic
- olive oil
- onion
- salt and pepper
- toasted pumpkin seeds
- cream
- chicken stock
Instructions
- Preheat oven to 200°C (400°F).In a large baking dish, combine pumpkin and garlic, drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Roast for 30-40 minutes or until tender and lightly golden. In a large saucepan over medium heat, add the remaining olive oil and onion. Cook for 5-7 minutes or until softened and lightly golden
- Add the roasted pumpkin and garlic to the saucepan, along with the chicken or vegetable stock.
- Bring to the boil and then reduce heat to a simmer. Simmer for 10 minutes or until the pumpkin is very tender. Using a blender, blend the soup until smooth.
- . Return to the saucepan and stir in the cream. Heat gently until hot, but not boiling.
- Season with salt and pepper to taste. Serve hot, topped with toasted pumpkin seeds.
Nutrition
Serving: 240g
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