Spicy Roasted Pumpkin Soup - Serves 8
Put the whole pumpkin in a baking tray and drizzle with olive oil making sure the pumpkin is covered in oil (you don't need too much).
At 180° roast that baby for about 45 minutes.
Once it’s out, let it cool and then take the skin off - WITH YOUR HANDS, pull the seeds out - WITH YOUR HANDS and pull the pumpkin apart WITH YOUR HANDS. No knife necessary!!
INGREDIENTS:
2 tablespoons of butter or ghee
1 large leek
4 cloves of garlic
3 tablespoons of minced fresh ginger
2 tablespoons yellow curry powder
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon of cinnamon
1 1/2 teaspoon of rock salt plus more to taste
1/2 teaspoon black pepper
4 cups chicken or vegetable stock
4 bay leaves
Thickened cream to serve
1. Melt butter or ghee in a large soup pot over medium heat
2. Sauté leek until soft, this should take about five minutes
3. Add garlic, ginger, spices salt & pepper and cook for another 2 minutes or so
4. Add stock, bay leaves and pumpkin then stir to combine
5. Increase heat to high and bring to a boil
6. Reduce heat to low, cover and simmer for 10 to 15 minutes.
REMOVE BAY LEAVES (this is in capitals because I forgot to!)
7. Purée or mash the soup (purée is best)
8. Once served, stir in the cream
Enjoy! xx
TIPS
You can make the soup go a bit further by adding some potato or carrots.
This freezes really well so perhaps consider getting some containers and freeze some batches for easy winter dinners.
At 180° roast that baby for about 45 minutes.
Once it’s out, let it cool and then take the skin off - WITH YOUR HANDS, pull the seeds out - WITH YOUR HANDS and pull the pumpkin apart WITH YOUR HANDS. No knife necessary!!
INGREDIENTS:
2 tablespoons of butter or ghee
1 large leek
4 cloves of garlic
3 tablespoons of minced fresh ginger
2 tablespoons yellow curry powder
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon of cinnamon
1 1/2 teaspoon of rock salt plus more to taste
1/2 teaspoon black pepper
4 cups chicken or vegetable stock
4 bay leaves
Thickened cream to serve
1. Melt butter or ghee in a large soup pot over medium heat
2. Sauté leek until soft, this should take about five minutes
3. Add garlic, ginger, spices salt & pepper and cook for another 2 minutes or so
4. Add stock, bay leaves and pumpkin then stir to combine
5. Increase heat to high and bring to a boil
6. Reduce heat to low, cover and simmer for 10 to 15 minutes.
REMOVE BAY LEAVES (this is in capitals because I forgot to!)
7. Purée or mash the soup (purée is best)
8. Once served, stir in the cream
Enjoy! xx
TIPS
You can make the soup go a bit further by adding some potato or carrots.
This freezes really well so perhaps consider getting some containers and freeze some batches for easy winter dinners.
