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We hope you got benefit from reading it, now let’s go back to roasted pumpkin soup recipe. You can cook roasted pumpkin soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Roasted Pumpkin Soup:
- Provide 800 g pumpkin, in bite-sized pieces
- Provide Ground black pepper
- Prepare Sea salt
- Use 2 tsp dried coriander
- Provide 1 tsp dried chilli flakes
- Use 1/2 tsp dried cumin
- Get Olive oil
- Get 2 large onions, chopped
- Provide 3 cloves garlic, chopped
- Take 2 sticks celery, chopped
- Provide 1 carrot, diced
- You need 1 1/2 litres vegetable stock. I used “Marigold” powder
Steps to make Roasted Pumpkin Soup:
- Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
- Mix the chilli flakes, coriander, cumin and a pinch of salt.
- Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
- Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
- Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
- Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.
And you can also substitute the pumpkin with butternut squash! Roasted Pumpkin Soup Vegan made with a whole cooking pumpkin, onion, celery, cinnamon and nutmeg. At the end add maple syrup and pureed cashews to make it creamy instead of using cream. Roasting the pumpkin gives it a deep caramelized flavor that's delicious. Pumpkins, carrots, onions–this is as close as you'll get to serving fall in a bowl.
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