The other day I was in a text message conversation with Dad. He and Mum eat pretty well, and by that I mean they eat lots of fruit and vegetables and their meals are not dominated by animal protein like that of their sons.
Dad mentioned he ate a couple of pieces of KFC hot and spicy chicken and said he enjoyed it. It had been some years since he had enjoyed any KFC at all.
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.
This tasted so good 🙂
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
Roast the pumpkin at 150 °C for 1 hour
Cut the streaky bacon into cross grain strips and put in the benchtop oven at 200 °C for 15 minutes
In a bowl add the pumpkin and bacon plus some pouring cream
Add some coriander and basil plus salt and pepper
Blender with a stick blender (I use a Bamix) until smooth
Heat to simmer and stir continuously
Pour into a bowl
Garnish with some basil and fried spring onion
Shoot a photograph
Inhale the soup
Wash the dishes
Write the recipe
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