Recipe: Pumpkin Soup with Rosemary Cheese Straws
13 Feb 2017 | Katja Skafar
Pumpkin Soup with Rosemary Cheese Straws
One of our absolute favourites, the rich mellow flavour of pumpkin with black pepper along with some herby cheese straws.
1.5kg pumpkin peeled and cut into chunks
500ml vegetable stock
3 tbsp olive oil
Ground black pepper and salt a spoon of honey (optional)
1 large white onion chopped
Coat the pumpkin in 2 spoons of oil, season well with freshly ground pepper and salt, the roast in a moderate oven for 20 mins. Sweat off the onion in the remaining oil for 15 mins, add the pumpkin, stock and milk and bring to the boil.
Check your seasoning and add a bit of honey. Liquidise until smooth then reheat when you want to serve.
Rosemary Cheese Straws
110g plain flour
salt and pepper
75g chilled butter
1 egg yolk
110g cheddar cheese, grated
A handful of fresh rosemary chopped finely
A little milk
Put the flour, salt and pepper together in a bowl. Grate in the butter, add the cheese and combine with your hands to form breadcrumbs. Turn out onto a
floured surface, make a well, add the egg yolk and knead into a ball.
Roll out the dough and cut into strips 10cm long, 1cm wide and 1/2cm thick. S
Place the straws well apart on a baking tray lined with baking paper. Brush the cheese straws with milk and sprinkle on the fresh rosemary. Bake in the oven at 200 degrees C for 10-15 minutes until golden brown.