Winter Roast Pumpkin Soup

My Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 9


  • 1 Large blue pumpkin
  • 3 cups of chicken stock
  • 1/2 cup of full cream
  • 1 handfull of crushed hazelnuts
  • salt & pepper


  1. Heat oven to 190°C/fan 170°C/gas 5
  2. Peel and dice the pumpkin
  3. Roast pumkin in oven with seasoning
  4. Transfer pumpkin to stove top pan with chicken stock
  5. Reduce and add full cream
  6. Serve with crush hazelnuts

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