Basic ingredients for recipe roasted pumpkin soup jamie oliver
2 cups chopped red squash
1 tablespoon chopped garlic
1 medium onion, finely chopped
Salt to Taste
Crushed black peppercorns to Taste
1 tablespoon olive oil
2-3 fresh herbs
1 1/2 cups vegetable broth
1 tablespoon of fresh cream
How to make recipe roasted pumpkin soup jamie oliver
Preheat the oven to 180°C. In a bowl, combine pumpkin, garlic, onion, and olive oil.
Place the pumpkin mixture onto a baking sheet. After this, Place the baking tray in the oven for about 15-20 minutes. Allow cooling in the oven.
Blend the roasted pumpkin mixture to make a smooth paste.
In a large non-stick saucepan, heat the pumpkin puree. Mix in vegetable stock and salt. Bring to boil. Mix in cream. 6. Serve hot with crushed peppercorns.