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Super Easy Autumn Pumpkin Soup With Mascarpone

Vivre Le Rêve2 comments

Super Easy Autumn Pumpkin Soup With Mascarpone

Ingredients

The soup

 

  • 1.3kg pumpkin, peeled and cut into small chunks
  • 200g shallots, skin on, halved length ways
  • 1 small head garlic, skin on, top centimetre sliced off
  • 3 sprigs rosemary
  • 4 tbsp olive oil
  • Salt & pepper
  • 750ml good chicken or vegetable stock, plus extra if needed

The garnish

  • 3 tablespoons pumpkin seeds
  • 1 teaspoon olive oil

To serve

  • 100g Mascarpone (optional)

Method

Heat the oven to 180˚C. Scatter the pumpkin in a large roasting tin with the shallots, garlic-cut-side down – rosemary, olive oil and seasoning.

Roast for 45 minutes until golden, but not too browned.

For the garnish, toss the pumpkin seeds on a baking tray with the olive oil and toast in the oven for 5 minutes.

When the pumpkin is ready, remove the rosemary and squeeze the softened garlic and shallots from their skins into the roasting tray, discarding the skins.

Heat the stock in a saucepan large enough to fit the pumpkin, then add the contents of the roasting tray and simmer for about 20 minutes.

Blend to a smooth purée using a stick blender, thinning with more hot stock if necessary.

Reheat gently to serve, season and ladle the pumpkin soup into bowls. Crumble over the Mascarpone and scatter with pumpkin seeds.

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Vivre Le Rêve
Welcome to Vivre Le Rêve™, my online lifestyle magazine, featuring all things luxury, family, food, fashion, beauty and travel. I’m Rose, a full time multi-award winning blogger, journalist & author.

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