Creamy Roasted Pumpkin Soup

Just a simple delicious bowl of comfort. Roasting the pumpkin first intensifies the flavour, almost nutty if that doesn’t sound daft? (Alternatively just peel and chunk pumpkin, it’ll take longer to simmer obviously)

Oven set at 180 degrees, chunk the pumpkin up and remove the seeds. Try not to scrape away the lovely strands, they’re packed with flavour!  Season with sea salt and freshly ground black pepper, add a few cloves of garlic, some bay leaves and drizzle generously with olive oil. Roast for 30 minutes.  When cooled scrape cooked flesh off the skin. 

Sauté a couple of diced onions, add the pumpkin and cook for a few minutes.

Cover with vegetable stock and simmer for roughly 10 minutes.

Blend and check seasoning then dig in. No apologies offered for the chilli oil, spice is my addiction of choice!

If you want to impress then cut the lid off the pumpkin, scoop the seeds out and roast it whole (this takes a good hour or more). When cooked remove the flesh without piercing the skin, continue as normal but serve the soup in the hulled out pumpkin and add some chopped herbs then replace the lid and pop on the table for people to serve themselves.  I’ve done this before and it’s really pretty but today I just wanted a pot of soup, no finesse required! 

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