Roasted Pumpkin Soup
A wonderful, hearty soup, that tastes so incredible it needs very little seasoning! This is a certified hug-in-a-bowl, perfect for an Autumn night snuggled in front of a TV or an open fire. Cinnamon, the classic pumpkin spice, shines through here, combining its gentle heat with the punchy cumin and zesty orange to create a wonderfully gentle, balanced soup. Goes great on its own for a healthy meal, or with a slice of buttered sourdough for a treat!
Serves
Ingredients
For the recipe
<item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>2 tsp ground cinnamon<item-todo-done><item-todo-done>2 tbsp pumpkin seeds or mixed seeds<item-todo-done><item-todo-done>2 tbsp coconut cream (for drizzling)<item-todo-done><item-todo-done>1 cooking pumpkin - approx. 1.5kg<item-todo-done><item-todo-done>4 shallots<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>½ tbsp ground cumin<item-todo-done><item-todo-done>½ tbsp olive oil<item-todo-done><item-todo-done>½ tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>2 celery stick<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>1 orange<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done> handful of crispy onions<item-todo-done>
Before you start
Preheat oven to 180°C | Stick blender (or large jug blender like a vitamix) | Large roasting tray | Large saucepan
To make the roast pumpkin
- Top, tail and peel the pumpkin, taking out the seeds, and chop the flesh into 1-inch chunks, then place on a baking tray (leaving a small gap at one end)
- Place a few tablespoons of the seeds and place on the baking tray
- Peel and finely slice the shallots, then place a third onto the baking tray. Add a couple of peeled garlic cloves to the tray, then sprinkle over ½ tbsp oil and a generous pinch of salt and pepper
- Put the tray in the oven for 20 minutes, or until the pumpkin is soft
To make the soup base
- Peel the carrots and roughly chop both the carrots and celery sticks
- Heat ½ tbsp olive oil in a large saucepan and add the carrot and celery and the remaining shallot slices
- Add a generous pinch of salt and cook for 5-7 minutes until softened
- Pour in the stock and bring to the boil
- Add the chilli flakes, cumin, cinnamon
- Cook for a further 5-10 minutes until the veg is completely cooked through
- Add the pumpkin from the oven and a good squeeze of juice from the orange (catching any pips) then stir everything together
- Blend until smooth and silky, with either a stick blender or a large jug blender
- Top with the crispy onions (if using), seeds and a drizzle of coconut cream