What a way to start the week! This delicious soup is the perfect Winter warmer. With vibrant pumpkins adorning literally every inch of social media lately, I thought I would dig out one of our seasonal favourites to share with you all. Our roasted pumpkin soup is ideal for a well deserved pick-me-up after a long day or even as a luxurious treat out in the field to warm the cockles of your heart on a crisp morning.
11⁄2 lb Pumpkin, peeled, de-seeded and cut into large chunks 1 large parsnip, peeled and cut in half 2 medium carrots, peeled and cut in half 2 rashers unsmoked bacon, chopped 1 large onion, peeled and roughly chopped 2 celery sticks – chopped finely 2 cloves of garlic, crushed 2 Tbsp butter 21⁄2 pints of chicken stock Olive Oil 3 Tbsp runny honey 2 large glasses dry white wine 50ml soured cream 1 Tbsp chopped chives Salt and Pepper Hot, crusty bread to serve
Place the pumpkin, parsnip and carrots into a roasting tin. Drizzle with a little olive oil and 2 tbsps runny honey.
Add the crushed garlic and salt and pepper. Give it all a good shake and roast in the oven for 40 mins at 200°C until soft. Meanwhile, heat the butter with a little olive oil in a large heavy based saucepan and add the chopped onion, bacon and celery. Cook over a gentle heat until softened. Set aside. When the roasted vegetables are cooked, transfer them and any juices into the pan with the onion, bacon and celery. Add 2 pints of chicken stock and the wine. Bring to the boil then allow to simmer for a further 10 minutes until all the vegetables are completely tender. Leave to cool then pour into a food processor and “blitz” until smooth.
It will resemble a thick puree but pour back into a clean saucepan and add another 1⁄2 pint of chicken stock and simmer gently for a further 15 mins. If the consistency is too thick for your liking add more chicken stock or wine.
Serve the soup piping hot drizzled with a little sour cream and sprinkled with chopped chives accompanied with hot crusty bread.