Thursday, January 3, 2013

Pumpkin and red onion soup with thyme and rosemary flowers


1 red onion
2 tbsp olive oil
2 kg pumpkin flesh
1 celery stick with leaves
2 l vegetable stock
Salt and pepper to taste
A few sprigs of thyme
A few rosemary flowers


 Chop the red onion and sauté with olive oil. Add cut and peeled pumpkin, a celery stalk with leaves and some vegetable stock. When the vegetables are cooked blend the soup, adjust with salt and pepper and then decorate with fresh thyme and rosemary flowers (these can be eaten and will give the soup a lovely rosemary flavor without any of the woody leaves!).

Photos and Recipe by Alessandra Zecchini