It’s that time of year with the weather cooling down that makes soup so appealing and this is a favourite.
Kabocha and Buttercup squash have dark geeen skins and bright orange insides that are sweet. They are a good source of potassium, vitamin C, iron, beta carotene and fibre. They are both a great choice for soups, roasting, purees and for pies.
- 1 pumpkin.
- 1 leek sliced
- 1 tablespoon of fresh sage
- 1 tablespoon of fresh rosemary
- 4 cups of chicken stock (more or less, depending upon size of the squash)
- 1 tsp of salt
- Pepper to taste
- Milk or cream
- Parmesan cheese for topping
Carefully cut out top of pumpkin and save for a lid. Scoop out seeds and set side. Add all ingredients to the pumpkin and when mostly cooked, scrape down the sides to blend evenly throughout soup. This will also thicken it.
Bake in oven at 400°C for about two hours
Add cream or milk to bowl and top with Parmesan cheese.
Separate seeds and toss in olive oil and seasoning of choice, then bake in oven at 300°C for 30 to 40 minutes. Stir occasionally on baking sheet to prevent burning.