- Olive Oil
- 1kg butternut pumpkin, de-seeded & chopped
- 4 fresh rosemary springs?2 onions, chopped
- 4 cloves garlic, chopped?1 stick celery, chopped
- Salt & freshly ground pepper?1 tbsp butter
- 2-3 large portobello mushrooms, thickly sliced
- 100g goats cheese
- Extra virgin olive oil
- Preheat oven to 250 °C .
- Line a roasting tray with foil, add the large rosemary sprigs and lay the squash over them, drizzle with olive oil and season.
- Roast for 40 minutes until tender, or until browned and caramelised.
- Heat a pot on medium heat, add olive oil. Add the onions and cook until soft, then add garlic, chilli, carrot and celery, let them cook for a few more minutes. Set aside until the roast pumpkin is ready. Remove the roasted pumpkin from oven and add it to the pot, if there are some rosemary leaves stuck to the pumpkin leave them on, but discard the whole sprigs of rosemary from the tray. Add stock to the pot and season. Cover and bring to the boil, stir and reduce heat to low, simmer covered for 30 minutes. Blitz soup with a hand blender or food processor until smooth, taste and add more seasoning here if required.
- For the pan-tossed mushrooms, heat a fry pan on a high heat. Add butter and oil, then immediately add garlic and keep the pan moving for 30 seconds.
- Add the mushrooms and cook until they get a little colour. If the pan becomes too dry add a little more olive oil. Reduce heat to medium and add a
pinch of rosemary, season.
- To bring this dish together, serve the piping hot soup into bowls, top with the hot mushrooms, then sprinkle with goat’s cheese & drizzle with extra virgin olive oil. The hot soup will melt the goats cheese and it will ooze through the soup like cream.