Pumpkin soup with herb oil

This is a very simple recipe, but I think it shows off the flavour and silky consistency of the pumpkin rather perfectly, garnished with herb oil and toasted seeds for added flavour

Pumpkin soup with herb oil

Serves

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People

Prep Time

20

Minutes

Cooking Time

40

Minutes

CUISINE

COURSE

Starter

Method

  1. Store To Up Pepper Herb Make The Chilli, Herbs, Week The And A Jar Lemon Season Garlic For With Oil, Chopped Mix Zest Salt And Together A To Oil, Fridge In And In The

  2. In A The A Butter The A Season Cover The The Add Get Greaseproof Oil Pumpkin, Sweat Saucepan Very Allow Hot Heat Garlic Set To Pepper Vegetables And The Foam Salt Melt On Butter Piece To A Heat The Moderate Or Low Butter And The Vegetables Over Onions And A Oil Coat With Lid Of The Or With Quite And Paper The Fat Or Of In Saucepan The Wrapper Heat

  3. The Collapse Minutes, The Vegetables Edges After Should Starting To Be At 15

  4. About Minutes, 20 Now The The Add Pletely The Stock, And Simmer Soft For Until Vegetables Replace Lid Are

  5. Consistency Liquidiser Puree With And The More Some Little Hand Soup In A Milk Held If Correct Is With The Or A Seasoning And A The Stock Blender Thin It Taste Creamy Or Thick,

  6. Oil Well, With Each Scattering Eat Rory Hot Bowls By From Toasted On Cook Seeds Pumpkin And />this Of Serving Oil A Is From herb

Ingredients

  • Herb Oil: The for

  • Olive Oil Extra 4 Virgin Tbsp

  • Chopped And Chives, Sage (parsley, Rosemary) Tbsp Marjoram, Fresh 4 Herbs

  • And Hot Chopped Fresh Red Chilli, Finely 1 Medium Deseeded

  • Crushed Garlic Clove, Paste A 1 To Peeled And

  • Of Lemon Zest ¼

  • Sea Salt

  • Black Ground Pepper Freshly

  • for Soup: The

  • Butter Extra 50g Or Oil Olive Tbsp 4 Virgin

  • Pumpkin Butternut Into (weight Peeled Peeling), Cut 2cm After Squash Or 450g Cubes And

  • And 225g Onions, Peeled Sliced

  • To A Peeled Crushed Garlic Cloves, 4 And Paste

  • Sea Salt

  • Ground Pepper Freshly Black

  • 2l 1 Chicken Stock

  • (optional) Milk 225ml Creamy

  • Dry 4 A Until Crisp Pumpkin On Seeds, Tbsp Toasted Pan

Method

  1. Week With A Jar Make Chilli, For Mix Up And Pepper Herbs, To The The In Together Store And In Chopped To Oil, Zest Fridge Oil, Garlic Lemon Herb Season Salt The A And

  2. And Garlic The And In Butter In Oil Allow Piece Very The Pumpkin, The Saucepan The Or Foam Moderate Over Melt A Vegetables A On Quite Cover Low Get The Wrapper Coat Butter Onions Or With And The Set Of Sweat Oil To Pepper Greaseproof Of Salt Heat Hot A Lid Fat A The Add Season A Or And The Saucepan Butter Vegetables The The Heat To With Paper Heat

  3. Minutes, Edges Vegetables The 15 Collapse The At After Should Be To Starting

  4. Add Until Minutes, The 20 Stock, And Lid Soft Vegetables Pletely About For The Simmer The Are Replace Now

  5. And Hand Blender The Some The Puree A Thick, Consistency Thin Taste In Seasoning More Stock And With Is If A Creamy With Little Or Or Held Liquidiser Correct Milk Soup The A It

  6. Herb Well, From herb With Each On In Toasted And Pumpkin Serving Drizzle A Serve Scattering A Eat />this Recipe Of By Bowls Oil From Is Rory O’connell Well Seeds