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Roasted Pumpkin Soup

Find the original here

Pans and Pots
October 29, 2012

(4-6 servings )


  • 750 gr pumpkin (skinned, deseeded and cut into cubes)
  • 6 garlic cloves, unpeeled
  • 4 tbsp olive oil
  • 2 celery stalk, chopped
  • 50 gr long grain rice
  • 1.5 vegatable or chicken stock
  • 4 tbsp chopped parsley
  • salt and pepper
  • heavy cream for decoration


Toss the pumpkin and garlic in a pan with 2 tbsp of olive oil. Roast in a preaheated oven 200°C for 30 minutes. Meanwhile, heat the remaining oil ina a large saucepan and gently cook the onions and celery for 10 minutes. Add rice and stock. Bring to boil, cover and simer for 15 -20 minutes, until the rice is tender. Cool the pumpkin and garlic slightly, then pop the garclic clove out of their skins. Add the garlic and pumpkin to the liquid, bring to boil and simmer for 10 minutes.

Puree the soup, return it to the pan and add salt and plenty of pepper. To serve, reheat the soup and stir in the parsley. Top with cream and serve with toasted bread.



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Esta entrada fue publicada el octubre 2, 2016 por en EATERY.
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