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Roasted Pumpkin Soup with Ginger
Allan Winch, Green Island Restaurant

Ingredients

1 Medium Sized Pumpkin
1 lg Peeled Onion
56g Peeled Root Ginger
1 ltr Warm Chicken Stock
200ml Whipping Cream
Chopped Broadleaf Parsley
Seasme Oil
Seasoning to Taste

Method

Peel, halve and deseed the Pumpkin
Cut the Pumpkin, ginger and onion into chunks
Place in a roasting tin drizzle with oil and season
Roast in the oven at gas mark 6 or 200/220 degrees
until soft, approx 45 minutes.
Liquidize the pumpkin, ginger, onion and stock together
Reheat in a saucepan, simmer for 1 minute
Adjust the seasoning if necessary, add the cream.
Serve, garnished with Parsley and Pumpkin Seeds
 

Roasted Pumpkin Seeds.

©JCC

Wash and pat dry the Pumpkin Seeds
Place in a roasting try
Drizzel with oil and season
Roast in the oven with the Pumpkin

Roasted seeds can be used as a garnish for the soup or on salads etc.

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