Baked Mini Pumpkin Soup with Cashel Blue Cheese
Ingredients
- 4 mini pumpkins
- oil
- thyme
- 1 onion chopped
- butter
- 500g peeled and diced squash or pumpkin flesh
- 750ml stock
- Cashel blue cheese
- optional: maple syrup
Preparation
Preheat oven to 200°C.
Cut the top off and hollow out 4 mini pumpkins, then place in the oven, drizzle with oil, season, and sprinkle with thyme. Roast for 20 minutes.
When cooked, turn oven down and keep warm.
While pumpkins are roasting, add 1 chopped onion to a pan and sweat in butter for 10 minutes until translucent.
Add 500g peeled and diced squash or pumpkin flesh and 750ml stock to the pan, bring to a boil, then simmer for 30 minutes.
Add more thyme, season well, and blitz until smooth. Optionally, add a teaspoon of maple syrup for sweetness.
Place the roasted pumpkins on each plate, fill with the soup, and add large chunks of Cashel blue cheese.
Serve and enjoy.