Roasted 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.
This is quite peppy but the spices can be reduced (or increased!) to suit individual taste.
Roasted 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.
This is quite peppy but the spices can be reduced (or increased!) to suit individual taste.
Open in Cookpad AppSteps
- 1
Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
- 2
Mix the chilli flakes, coriander, cumin and a pinch of salt.
- 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.
- 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.
- 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.
- 6
Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
-
-
-
Shrikhand Sandesh Sandwich Dessert
-
-
-
-
-
BOMBOLINI (Italian Donuts with Vanilla Pastry Cream)🇮🇹
-
-
-
Easy Italian cheese bread sticks
-
-
चना, अरहर और मसूर की मिक्स तड़का दाल
-
-
Pan roasted potatoes.....served with pan fried goat meat
-
-
Urad dal khichri(15 minutes recipe)
-
-
-
-
Comments