Pumpkin soup with Crème fraîche & truffle oil

Pumpkin soup with Crème fraîche & truffle oil

Ingredients

2 tbsp olive oil

2 onions, finely chopped

1 kg pumpkin peeled, deseeded and chopped into chunks

700ml vegetable stock or chicken stock

150ml double cream 1/2 cup Crème fraîche

Drizzle of truffle oil

Salt and pepper to taste

Method

Roast pumpkin & onions drizzled in olive oil in a 180 degree oven for 35 minutes.

Too contents of roasting tray into a heavy based saucepan. Pour over stock and bring to the boil.

Simmer for 10 minutes

Blend with a stick blender or in a food processor.

Season

Serve with a dollop of Crème fraîche, chopped chives and a drizzle of truffle oil.

In the picture you can see I've served it with pan fried snails ... You could do the same with mushrooms ...