Roasted garlic and pumpkin soup from The New Classics: A Definitive Collection of Classics for Every Modern Cook from Donna Hay Magazine by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cheesy leek and polenta madeleines

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on September 25, 2017

    Halved the recipe but forgot to halve the water and it was actually fine since I prefer a thinner soup. Tasty but needs texture. A really good crouton would make this really good. Using light cream (matlagnings gradde) means I hve to be careful of curdling, so next time I think I will go with whipping cream. The extra water I use means it is not too rich anyway. Halve the nutmeg.

  • pennyvr on June 15, 2015

    A subtle but rich flavour.

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