Roasted Pumpkin Soup

Cooking Time
25

Portions
6

Ingredients

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• g pumpkin, peeled and diced
• g Country Range Vegetable Bouillon (made up)
• g carrots, peeled and finely chopped
• g Country Range Butter
• g Country Range Plain Flour
• g small onion, peeled and chopped salt and pepper to taste

• 1

  Step 1

  Place the butter into a medium-sized pan. When melted, add the carrots and onion and fry until golden brown.
• 2

  Step 2

  Add the pumpkin and fry for a further 10 minutes.
• 3

  Step 3

  Gradually 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.
• 4

  Step 4

  Place into a blender and blend until smooth. Serve in a bowl with a piece of goats cheese, crème fraiche or even some whipped cream.

Ingredients

• 500 g pumpkin, peeled and diced
• 1 g Country Range Vegetable Bouillon (made up)
• 4 g carrots, peeled and finely chopped
• 125 g Country Range Butter
• 60 g Country Range Plain Flour
• 1 g small onion, peeled and chopped salt and pepper to taste