Recipe of the Month - November 2011

Pumpkin and Parmesan Soup

Ingredients

1medium sized pumpkin
2 medium to large white onions
4 cloves of garlic, peeled
2 large baking potatoes, chopped into chunks
11/2 litres of vegetable stock
150g of freshly grated parmesan
Freshly milled black pepper

Method

Peel and chop the pumpkin into chunks, place in a roasting dish with the garlic and drizzle with olive oil, roast the pumpkin until soft and the edges are golden.

Peel and chop the onions finely, sauté the onions with a little olive oil in a large pan until golden, add the potatoes, the roasted pumpkin together with the stock and simmer until the potatoes are tender. Add the parmesan and stir until melted into the soup then season to taste with some black pepper. If you want to add extra parmesan or a little salt you can do so, although as the cheese itself is quite salty you may not need to do so.

Serve with some nice crusty bread and butter