Roasted Pumpkin and Garlic Soup

Ingredients

-pumpkin
-two heads of garlic
-bay leaves
-onion chopped
-olive oil
-butter
-chicken stock
-sea salt/pepper
-nutmeg

Method

-halve the pumpkins and discard seeds/stringy bits
-score and season
-place garlic and bay leaves in each half and drizzle with olive oil
-roast at 180 for 1 hour
-soften onion in olive oil and nutmeg
-scoop out cooked pumpkin and add to onion
-squeeze out garlic and add
-discard bay leaves
-add stock
-add a good sized knob of butter
-blitz

Lovely and warming for a winter's evening!

Pumpkin and Apple Veloute - The Independent Brighton

Kudos and respect to Chef Sam Ireland and the good people of the Independent, for this splendid soup (yes, I call it soup;)) which I had last night.

It was bloody marvellous, flavoursome and silky smooth.

Ideal for an autumnal evening!