Roasted pumpkin soup

Posted by adm On January - 5 - 2012

How to cook Roasted pumpkin soup


  • 2kg butternut pumpkin, deseeded, raw, coarsely sliced
  • 2 tbs finely chopped fresh rosemary
  • 80ml (1/3 cup) extra virgin olive oil
  • Saltiness & freshly ground black peppercorn
  • 2 large brown onions, halved, coarsely shredded
  • 4 garlic cloves, humbled
  • 2 tbs ground coriander
  • 2 large fresh red chillies, deseeded, finely shredded
  • 2L (8 cups) vegetable strain
  • Extra virgin olive oil (optional),
  • redundant, to service

How to:

  • Preheat oven to 220°C. Combine the pumpkin, rosemary and half the oil in a large roasting pan. Season with salt and peppercorn. Bake in preheated oven for 30 minutes or until bid.

  • Lag, heat the remaining oil in a large saucepan over medium hotness. Add the onion, ail, coriander and chilly, and falsify, stirring, for 10 minutes or until onion softens. Add the pumpkin mixture and stock and bring to the seethe. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces somewhat. Remove from rut.

  • Place half the pumpkin mixture in the jug of a blender and blend until still. Pour into a clean saucepan. Repeat with the remaining pumpkin assortment. Taste and season with salt and peppercorn.

  • Ladle soup among serving bowls and drizzle with extra oil to service.

  • Make soup to end of tone 3 capable 1 day beforehand. Store in airtight container in fridge. Carry out step 4 just before serving.

  • Prepare time:15 min.

    Cooking time:40 min.

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