PUMPKIN AND SQUASH SOUP Cooking Recipe
PUMPKIN AND SQUASH SOUP
900g/2 pound pumpkin
750g/1lb 10oz butternut squash, peeled and cubed
1 red onion, peeled and cubed
1 garlic clove, chopped
4 tbsp olive oil
600ml/1 pint/212 cups vegetable stock
600ml/1 pint/212 cups milk
salt and freshly ground black pepper
crème fraîche to garnish
Step:1, Preheat oven to 220 degrees Celsius/425 degrees Fahrenheit/Gas 7.
Step:2, In a roasting pan, combine the pumpkin, squash, red onion, and garlic and drizzle with the oil. Season with salt and pepper and bake for 30 minutes, or until the potatoes are golden and tender.
Step:3, Meanwhile, in a large saucepan, heat the stock. Combine the roasted vegetables and milk in a medium bowl. Reheat and season to taste.
Step:4, Blend or process the soup in batches until smooth in a blender or food processor. Gently reheat and add the ground spices.
Step:5, Immediately serve the soup in warmed bowls and garnish with a swirl of crème fraîche.