Roast pumpkin soup with blue cheese recipe

It may be a warm Spring evening but I had a kent pumpkin in the refrigerator and a wedge of blue cheese along with some streaky bacon. In my mind that meant roast pumpkin soup with blue cheese.

Usually I boil my pumpkin but for a really smoky sweet flavour, roasting the pumpkin for the soup makes a world of difference. 

Saturday dinner. Roast pumpkin soup with blue cheese. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400
Saturday dinner. Roast pumpkin soup with blue cheese. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400

 

 This tasted so good ­čÖé 

 

Roast pumpkin soup with blue cheese recipe
 
Recipe Type: Dinner
Cuisine: Australia
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A sweet smoky roast pumpkin soup
Ingredients
  • Kent pumpkin
  • Streaky bacon
  • Blue cheese
  • Basil
  • Coriander
  • Fried spring onions
  • Pouring cream
  • Pepper
  • Salt
Instructions
  1. Roast the pumpkin at 150 ┬░C for 1 hour
  2. Cut the streaky bacon into cross grain strips and put in the benchtop oven at 200 ┬░C for 15 minutes
  3. In a bowl add the pumpkin and bacon plus some pouring cream
  4. Add some coriander and basil plus salt and pepper
  5. Blender with a stick blender (I use a Bamix) until smooth
  6. Heat to simmer and stir continuously
  7. Pour into a bowl
  8. Garnish with some basil and fried spring onion
  9. Shoot a photograph
  10. Inhale the soup
  11. Wash the dishes
  12. Write the recipe
  13. Blog (verb)
 

 

 
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