Pumpkin soup recipe
Serve this smoky, velvety soup in roasted squash ‘cauldrons’
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Spoon
- Pot
- Skillet
- Stove
- Ladle
- Measuring spoon
- Paper towel
- Serving bowl
Ingredients
- 1 large butternut squash or pumpkin, about 1kg
- 3 tbsp olive oil
- 2 onions, finely chopped
- 1 tbsp finely chopped rosemary
- 3 garlic cloves, crushed
- 2 tsp smoked paprika
- 900ml vegetable or chicken stock
- 1 tbsp lemon juice
- 2 tbsp soured cream
- 1 tbsp oil
- 4 rashers smoked streaky bacon, chopped
- 1 tsp finely chopped rosemary
- 2 tbsp pumpkin seeds
- 75g rustic bread, eg sourdough, torn up
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