Carrot Houmous
From the Field Kitchen
-
1 Hour
-
Serves 4
90 Minutes
Serves 4
What you'll need…
- 500g pumpkin
- 1 tbsp olive oil
- 15g unsalted butter
- 1 medium brown onion, finely chopped
- 1 clove garlic, crushed
- ½ tsp ground cinnamon
- 400ml hot vegetable stock
- 50ml double cream (plus extra to drizzle)
- Salt and fresh black pepper to taste
The method
1
Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Place the pumpkin chunks on a baking tray, drizzle with 1 tbsp olive oil, and season with a pinch of salt and a few gratings of fresh nutmeg. Roast for 25–30 minutes, until tender and lightly golden around the edges.
2
Melt the 15g butter in a medium saucepan over a medium heat. Add the chopped onion and cook gently for 5–6 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and ½ tsp nutmeg, and cook for a further minute until fragrant.
3
Add the roasted pumpkin to the saucepan and pour in the 400ml hot vegetable stock. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes to allow the flavours to combine.
4
Remove the pan from the heat and blend the soup until completely smooth using a stick blender, or transfer to a jug blender in batches if needed. Stir in the 50ml double cream and season generously with salt and freshly ground black pepper. Return to a low heat and warm gently for 1 minute before serving.
Recipe by Head Chef, Jake Boyce
