We have an abundance of tasty JAP pumpkins and I have been making some fantastic roast pumpkin soup. I thought I would share it with you. Who would have thought that a JAP pumpkin stood for Just A Pumpkin.
1.5kg pumpkinNatural Pumpkin Soup
2 tablespoons olive oil
Sea salt and pepper to taste
20 butter
1 onion chopped
1 litre chicken stock
Sour cream to serve
Preheat oven to 200C. Remove skin and seeds from pumpkin and cut into even size chunks. Place pumpkin in dish and drizzle with half the oil. Season with salt and pepper and bake in oven for about 40min until cooked and brown on the outside. In large saucepan heat remaining oil and butter and cook onion until tender. Add the pumpkin and stock and bring to boil. Reduce heat and simmer uncovered for about 10min. Cool before blending. Add sour cream and serve.
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