Roasted Pumpkin Soup

Discussion in 'Soups' started by AnAussieChef, May 7, 2019.

  1. AnAussieChef

    AnAussieChef Members

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    Ingredients

    2kg pumpkin, deseeded, peeled, coarsely chopped
    2 tablespoons finely chopped fresh rosemary
    80ml (1/3 cup) extra virgin olive oil
    Salt & freshly ground black pepper
    2 large brown onions, halved, coarsely chopped
    4 garlic cloves, crushed
    2 tablespoons ground coriander
    2 large fresh red chillies, deseeded, finely chopped
    2L (8 cups) Water
    2 Chicken Stock Cubes
    Sour cream or plain yoghurt to serve.

    Method

    Preheat oven to 220°C. Combine the pumpkin, rosemary and half the oil in a large roasting pan. Season with salt and pepper. Bake in preheated oven for 30 minutes or until tender.
    Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, garlic, coriander and chilli, and cook, stirring, for 10 minutes or until onion softens. Add the pumpkin mixture ,crumble the stock cubes into the water and add to the pan and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.
    Place half the pumpkin mixture in the jug of a blender and blend until smooth. Pour into a clean saucepan. Repeat with the remaining pumpkin mixture. Taste and season with salt and pepper.
    Ladle soup among serving bowls and drizzle with sour cream or plain yoghurt to serve.



    Roasted Tomato S
     
    Irminsul likes this.
  2. Irminsul

    Irminsul Valkyrie

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    I made a pumpkin soup earlier for lunches :)
     
    AnAussieChef likes this.
  3. AnAussieChef

    AnAussieChef Members

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    I have lots of soup recipes so if you want a specific one let me know..
    Cheers
    Paul
     
    Irminsul likes this.

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