| June 19, 2012
Photo by Jun Pang
Roast Pumpkin Soup in Bread Roll
Serves 6
1 Large Butternut Pumpkin peeled, deseeded & roughly chopped
¼ Cup Vegetable oil
1 Large Brown Onion peeled and chopped into 2cm cubes
200gr Butter
3 liters Water
2 Cups Cream
1 Bunch Parsley finely chopped
6 large Kaiser Rolls
Sea Salt
Fine White Pepper
Method
- Preheat oven to 180 degrees Celcius
- Toss the pumpkin in vegetable oil until well coated. Sprinkle it with sea salt and pepper then place in roasting pan and roast until soft, about 20 minutes
- Heat up a large pot for about 2 minutes on medium heat then add butter and heat until completely melted
- Add the onions and cook through, stirring continuously until it’s translucent but with no colour
- Add the roasted pumpkin into the pot and stir through until well incorporated through
- Pour the water into the pot and simmer for about 15 minutes, stirring occasionally to stop it from catching
- Add the cream and off the heat using a stick blender, puree until smooth. You can also use juice blender
- Season with sea salt and fine white pepper to taste
- Hollow out the Kaiser rolls and baked it in the oven for about 5 minutes until slightly crispy
- Pour the soup inside the hollowed out roll and garnish with chopped parsley. You may also want to sprinkle a small amount of nutmeg on top.
Photo by Jun Pang
Comments (4)
Cheap Luxury June 20, 2012
I love the idea of serving the soup in the bread. Perfect recipe of the cold winter evenings we are having so thank you for sharing!
dnleslie June 20, 2012
I serve curries in bread, such a great way to finish a meal with sauce soaked bread! Thanks for the comment
cakeysphotos2012 June 25, 2012
This looks absolutely delicious!! Have nominated you for One Lovely Blog award 🙂
dnleslie June 25, 2012
Wow, thanks very much and I am glad you enjoy the blog. Thanks for the nomination and the comment. I hope you find my future stories and recipe as interesting!