Roasted Pumpkin Soup

From The Seasonal Kitchen

Cookbook

Author(s): Beverley Sutherland Smith

Page 280

Cuisine: Australasian

Course: Soups and Stews

Reviews

1 reviews, average rating 4.0 / 5

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bunyip

16 years ago

★ ★ ★ ★ ★ 4/5

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Roasting the pumpkin till it goes brown at the edges gives a very intense flavour. I think using stock is a waste - seasoning with that Swiss herb salt gives depth of flavour, and there's lots of thyme in it anyway.

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