Roast pumpkin soup October 15, 2016October 15, 2016 Roast pumpkin Hokkaido pumpkin, sage, garlic, salt, smoked bacon, and olive oil, baked at 200˚C for 1 h. Roast pumpkin soup All the roasted ingredients, blitzed. There are three steps to this recipe. Roast the vegetables and herbs in the oven, for about 1 h at 200˚C. Blitz the contents in the liquidiser. Enjoy sprinkled with feta and some crusty bread. Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window) Related
