Pumpkin & Rosemary Soup

This comforting roasted pumpkin soup is infused with fragrant rosemary and topped with roasted chilli oil pumpkin seeds for a spicy crunch. The perfect Autumn dish, suitable for vegetarian and gluten-free diets.

Course: Lunch
Cuisine: British

Prep: 25 mins
Cook: 55 mins
Total: 1 hr 20 mins
Serves

Ingredients

1 Large Pumpkin
2 Onions
5 Garlic Cloves
3 tbsp Olive Oil
3 sprigs Fresh Rosemary
2l Vegetable Stock
400ml Double Cream
Salt & Pepper, to taste
For the garnish:
150g Pumpkin Seeds
2 tbsp Chilli Oil

Method

1Deseed and peel the pumpkin and chop into chunks. Peel the onions and chop into quarters.
2Place the pumpkin, onion, rosemary and whole garlic cloves on a baking tray, toss with olive oil and season well with saltand pepper.
3Roast in the oven for 40 minutes, until the pumpkin is golden and caramalised.
4In a bowl, mix the chilli oil, pumpkin seeds and season with salt. Transfer to a separate tray and roast in the oven for the final 10 minutes until golden.