Jose Pizarro's Roast Pumpkin Soup with Blue Cheese
- 1 kg (2.2lbs) Pumpkin, peeled and cut into chunks
- 2 tbsp Extra virgin olive oil, plus extra for drizzling
- 2 Garlic cloves, whole and unpeeled
- 1 Rosemary sprig, leaves stripped
- 1 pinch Sea salt and freshly ground black pepper
- 1 l (1.8pints) Vegetable or chicken stock
- 4 Slices of good-quality bread
- 120 g (4.2oz) Blue cheese, Picos Blue or similar
- Produce
- Pumpkin (1 kg)
- Rosemary, sprig (1)
- Canned Goods
- Vegetable or chicken stock (1 l)
- Cooking & Baking
- Garlic cloves, whole and unpeeled (2)
- Olive oil, Extra virgin (2 tbsp)
- Sea salt and freshly ground black pepper (1 pinch)
- Bread & Baked Goods
- Bread, good-quality (4 Slices)
- Dairy
- Blue cheese (120 g)
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published October 10, 2011 (1 year ago).
9 people saved this recipe.
