Roasting the pumpkin first develops its naturally sweet flavour. This is a wonderfully satisfying autumnal soup that can be served with granary bread as a warming supper or lunch.
- 1.8kg Pumpkin, unpeeled, quartered and de-seeded
- 4 tbsp Sunflower Oil
- 1 tsp Ground Nutmeg, plus extra for seasoning
- 2 medium Onions, sliced
- 700 ml Vegetable Stock
- 425-575 ml Milk
- Salt and freshly ground Black Pepper
- Place the prepared pumpkin on a roasting tray, brush with half the sunflower oil and sprinkle with the nutmeg. Roast at Gas Mark 6/2000 C for 30-40 minutes until soft.
- Remove the pumpkin from the oven and carefully peel the skin away from the flesh. Dice the flesh.
- In a large pan gently cook the onions in the remaining sunflower oil until soft but not coloured, stir in the stock and the pumpkin and cook for 15 minutes.
- Allow the soup to cool for a few minutes and then liquidise until smooth or push through a fine sieve.
- Return the soup to a clean pan and stir in enough milk until the desired consistency is reached. Reheat gently, season to taste and add a little extra nutmeg if necessary.