Monday, 23 January 2012

Pumpkin and pear soup (3 colours)

Pears - 2, peeled and core removed
Eating pumpkin - 1, halved and with the seeds removed
Olive oil
Butter - 30 g
Onions - 3, chopped
Garlic Cloves - 3, finely chopped
Vegetable stock - 900 ml
Ground Cinnamon - pinch

1) Place the pumpkin halves cut-side up with the pears in a roasting tin. Spray or drizzle the pumpkin with a little oil. Bake at 200°C for 25 minutes and then remove the pears. Return the pumpkin halves to the oven and cook for a further 20 minutes until tender.
2) Allow the pumpkin to cool a little and then scoop out the flesh. Chop the pears coarsely.
2) Heat the butter in a large pan. Add the onions and cook until translucent. Add the garlic and cook for another couple of minutes. Add the pumpkin, pears, cinnamon and stock. Cook on low for 30 minutes and then blend until smooth. Serves 4.

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