Fresh pumpkin soup recipe
Do you like roast pumpkin soup? Me too.
With honey, of course.
1/2 pumpkin, split in two
2 tbsp of Honey
1 cup cream
1 bulb of garlic
2 liter chicken stock
Salt and pepper
2 red chiliesJuice of 2 lemons
Zest of one lemon
Extra virgin olive
Handful of mint
* if you use Ginger Honey, then you do not need ginger
Cooking Time: 1 hour. Serves: 4
How to prepare:
Preheat the oven to 180-200 degrees C.
Cut the pumpkin, clear the seeds and to the cut side place some olive oil, salt, and pepper.
Poke one red chilly and place it inside the pumpkin with mint. Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast.
Take the tray out and allow it to cool.
Take the pumpkin skin out and to this add onion, garlic and 1 cup of chicken stock and blend the mixture.
Heat the pan and add rest of the chicken stock, honey, and cream. Chop other red chilly and mix with lemon zest, some lemons juice, some extra virgin olive oil, salt, and pepper. Season it as per the taste and serve.