Home
Ingredient
Roasted Pumpkin Soup
Introduce
Chef :
John ARoasted Pumpkin Soup
We were given this pumpkin last autumn so peeled, cut up and froze it. The quantity made today was thus determined by what we were given and the other ingredients are the usual “jump at the cupboard door” to use up a few vegetables, etc.
Ingredient
Food ration :
4-6 servingsCooking time :
60-75 minutes including prep
2 tsp
dried coriander
1 tsp
dried chilli flakes
1/2 tsp
dried cumin
3 cloves
garlic, chopped
2 sticks
celery, chopped
1 1/2 litres
vegetable stock. I used “Marigold” powder
Cooking instructions
* Step 1
Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
* Step 2
Mix the chilli flakes, coriander, cumin and a pinch of salt.
* Step 3
Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
* Step 4
Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
* Step 5
Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
* Step 6
Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic