beccannonsrecipes blogspot.com

Bec Cannons Recipes

Friday, 24 May 2013. Roasting the pumpkin until it caramelises. Gives this soup the sweetest flavour. 2 x 1kg whole butternut pumpkins. 1 brown onion, cut in wedges. 2 to 3 cups of chicken stock I use salt reduced. Sour Cream and Chives, to serve. Preheat the oven to 220 degrees. Cut the pumpkins in half lengthways and scoop out the seeds. Place pumpkins, cut side up and onion wedges on a baking lined baking tray. Drizzle with pumpkins with honey, spray with oil olive and sprinkle with sea salt. 300g G.
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Bec Cannons Recipes

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Friday, 24 May 2013. Roasting the pumpkin until it caramelises. Gives this soup the sweetest flavour. 2 x 1kg whole butternut pumpkins. 1 brown onion, cut in wedges. 2 to 3 cups of chicken stock I use salt reduced. Sour Cream and Chives, to serve. Preheat the oven to 220 degrees. Cut the pumpkins in half lengthways and scoop out the seeds. Place pumpkins, cut side up and onion wedges on a baking lined baking tray. Drizzle with pumpkins with honey, spray with oil olive and sprinkle with sea salt. 300g G.

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This web page beccannonsrecipes.blogspot.com states the following, "Roasting the pumpkin until it caramelises." We saw that the webpage said " Gives this soup the sweetest flavour." It also said " 2 x 1kg whole butternut pumpkins. 1 brown onion, cut in wedges. 2 to 3 cups of chicken stock I use salt reduced. Sour Cream and Chives, to serve. Preheat the oven to 220 degrees. Cut the pumpkins in half lengthways and scoop out the seeds. Place pumpkins, cut side up and onion wedges on a baking lined baking tray. Drizzle with pumpkins with honey, spray with oil olive and sprinkle with sea salt."

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