Roast Pumpkin And Onion Soup Recipe

Name: Roast Pumpkin And Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pumpkin, peeled and diced; 2 fluid ounces honey; 3 tablespoons olive oil; 1 lb onion; 1 chili; 4 bay leaves; 1 sprig fresh thyme; 1 sprig sage; 2 tablespoons white wine vinegar; 2 pints vegetable stock; salt; black pepper

Servings: persons

2 lbs pumpkin, peeled and diced
2 fluid ounces honey
3 tablespoons olive oil
1 lb onion
1 chili
4 bay leaves
1 sprig fresh thyme
1 sprig sage
2 tablespoons white wine vinegar
2 pints vegetable stock
salt
black pepper

1
Chop pumpkin into chunks and place on baking tray.
2
Sprinkle Pumkin with olive oil and honey.
3
Shred sage leaves and place on pumlin.
4
Roast pumpkin until brown around edges.
5
Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
6
Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
7
Add stock and salt and pepper.
8
Simmer for forty minutes over a very low heat.
9
Blend soup and pass through a sieve.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs pumpkin, peeled and diced, 2 fluid ounces honey, 3 tablespoons olive oil, 1 lb onion, and more.

Yes, Roast Pumpkin And Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Pumpkin And Onion Soup

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