Roasted pumpkin soup
Deliciously spiced and roasted pumpkin soup is the perfect one to freeze for a chilly day, or drop to a loved one.
Equipment
- Oven
- Stick/Immersion blender or heat-friendly food processor
Ingredients
- 2 tablespoons Extra virgin olive oil
- Half a medium Kent or Butternut pumpkin approx 1-1.5kg
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 tablespoon tumeric powder
- 1 tablespoon cinnamon powder
- 1 litre of stock/bone broth chicken or beef is ideal, vegetable to make it vegan
- Generous pinch Salt and pepper
Instructions
- Preheat your oven to 180 degrees fan forced.
- Wash and then chop your pumpkin into 3-4cm cubes.
- Add to a large baking tray and drizzle well in olive oil, salt + pepper along with all of the spices. Toss well to coat evenly with the spices and top with more olive oil.
- Roast for around 1 hour till you have nice roasty edges and the pumpkin is soft when you pierce with a fork.
- Transfer all of the pumpkin to a large pot, pour in the stock and blitz with a stick/immersion blender OR add to a heat-friendly food processor.
- Bring the pot up to a simmer and optionally add a splash more water or stock if you want the soup to be thinner.
- Season well with salt and pepper to taste - then enjoy with some crusty buttered bread.
Notes
SKIN: If you have a good stick blender/food processor you can leave the skin on to add extra depth, particularly if you are using butternut pumpkin. A Kent or Jap pumpkin tends to have tougher skin.