In this recipe the pumpkin and onions are sautéed, roasted and simmered; this is to give the soup a deep, rich flavour. It is fine and still delicious, to miss the roasting step and to simply sauté and simmer until cooked. Then purée.
Serves 4
| Ingredients | Garnish |
| 800g diced pumpkin
2 large onions, diced 50g butter 3 cloves garlic 1litre chicken stock
|
1 sprig thyme
salt and pepper 1 – 2 pinch chilli flakes – optional 100ml cream 2 tbsp chopped chives |
Place diced pumpkin and onions with butter and extra virgin olive oil in an ovenproof saucepan and sauté until the onion is coloured for about 10 minutes. Add the garlic in their skins and place the pot to roast in the oven until the pumpkin is golden.
Then return to the hot-plate and add chicken stock and thyme. Simmer gently, then puree and return to the heat, add chilli, if using, and season.
Stir through some cream, sprinkle with chopped chives and serve.
