Roasted Pumpkin Soup (GF)
Roasted Pumpkin Soup
Just in time for winter...... what's more comforting than a traditional pumpkin soup?
We start with roasting the pumpkin to really enhance its full flavour. Then we combine it with potato, onion and a little garlic. The basis of our soup is our own hand-made chicken stock - guaranteeing not only depth of flavour, but also all the nutrition of real bone broth. We finish it off with a light touch of cumin and fresh cream.
Serves 2 as an entree, or one hungry person on its own.
Perfect to be served with a slice or two of toasted sourdough.
Add some sage leaves fried in brown butter; some apple batons tossed in lemon juice; some sourdough crouton;, a little sour cream, or coconut yoghurt; or chopped, toasted hazlenuts. A winter hug in a bowl.
Our own Chicken Stock (water, chicken bones, onion, garlic, parsley, bayleaves) Roasted Pumpkin, potato, onion, cream, salt, olive oil, garlic, cumin, pepper
On the cooktop: (When already thawed) Empty pouch into a saucepan and place over gentle heat. Stir occasionally till heated through.
In the microwave: (When frozen) Cut top off pouch. Place onto a plate or bowl, and heat for 4 minutes. Stir. Heat for another 3-4 minutes.
In the microwave: (When already thawed) Cut top off pouch. Place onto a plate or bowl, and heat for 3 minutes - or till hot.
Before it's heated through the pumpkin may 'separate' a bit from the stock. Just give it a good stir as it's heating up (or after microwaving)
This dish contains dairy
May contain traces of nuts, seeds and eggs.