31 October 2009
Cut up a small pumpkin into segments (the small ones are sweeter).
Splash on a bit of olive oil and season with salt/peper, roast at 200oC for 30-40mins until they look nice and caramelised.
Fry chopped onion & garlic in some oil & butter in a saucepan.
Add the risotto rice, and cook for 1-2mins.
Add white wine to cover the rice and cook for ~30secs
Add stock to the rice a ladle-full at a time stirring all the while.
Once the risotto is nearly ready add in the roasted pumpkin flesh, some butter and a generous load of grated parmesan.
Get all the flesh out of a large pumpkin.
Fry onion and garlic and the pumpkin, use plenty of butter.
Add some stock and simmer for ~30mins
Season with salt/pepper, add some other spices to make it a bit more exciting, such as cumin and curry powder.
Blend the soup until smooth.
Chop up some streaky bacon and fry down until crispy, add this to the soup if you want to meat it up.