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Roasted Pumpkin Soup

In the autumn and winter months there is an abundance of pumpkins and squash in the supermarkets. For cooking, don’t buy the carving hallowe’en pumpkins, you’re better off with the ones with green skin or large squash. Roasting them help evaporate some of the water content and enhances their flavour

1 large pumpkin or squash (about 1.5kg)

vegetable oil

1.5 ltr vegetable stock

1 large onion, finely diced

2 carrots, finely diced

2 celery sticks, finely diced

pinch chilli flakes (optional)

lemon juice to finish

Pre heat the oven to 180C fan.

Peel the pumpkin and put the peelings into a sauce pan. Scoop out the seeds the “hairy” bits and add to the pan. Pour the vegetable stock into the pan and leave to simmer on a low light until needed.

Cut the pumpkins into large chunks, drizzle with vegetable oil, season generously with salt and pepper and roast for 30 – 40 minutes or until softened.

Meanwhile in a large pan, sauté the onions, carrots and celery with a generous pinch of salt until soft (approx 7 minutes). Remove from the heat.

Once the pumpkin is cooked return the onions to the heat, tip in the pumpkin. Strain the stock into the pan, add a pinch of chilli flakes to taste and leave to simmer for 20 minutes. Remove from the heat, leave to cool a little then blitz with a stick blender, taste and adjust the seasoning if necessary and add lemon juice to taste, you want a slight “zing”. Serve with crusty bread.

Roasted Pumpkin Soup

Roasted Pumpkin Soup

Jules
In the autumn and winter months there is an abundance of pumpkins and squash in the supermarkets. For cooking, don't buy the carving hallowe'en pumpkins, you're better off with the ones with green skin or large squash. Roasting them help evaporate some of the water content and enhances their flavour.
Easily serves 8 as a starter and 6 for a main course with crusty bread, you may even have leftovers depending on the size of the pumpkin.
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Prep Time 5 minutes
Cook Time 30 minutes
Course Starter
Servings 8 people
Calories 75.1 kcal

Equipment

Stick blender

Ingredients
  

  • 1.5 kg pumpkin
  • vegetable oil
  • 1.5 ltrs vegetable stock
  • 1 large onion finely diced
  • 2 carrots finely diced
  • 2 celery sticks finely diced
  • pinch chilli flakes (optional)
  • lemon juice to finish

Instructions
 

  • Pre heat the oven to 180C fan.
  • Peel the pumpkin and put the peelings into a sauce pan. Scoop out the seeds the "hairy" bits and add to the pan. Pour the vegetable stock into the pan and leave to simmer on a low light until needed.
    Preparing stock for pumpkin soup
  • Cut the pumpkins into large chunks, drizzle with vegetable oil, season generously with salt and pepper and roast for 30 - 40 minutes or until softened.
  • Meanwhile in a large pan, sauté the onions, carrots and celery with a generous pinch of salt until soft (approx 7 minutes). Remove from the heat.
  • Once the pumpkin is cooked return the onions to the heat, tip in the pumpkin. Strain the stock into the pan, add a pinch of chilli flakes to taste and leave to simmer for 20 minutes.
  • Remove from the heat, leave to cool a little then blitz with a stick blender, taste and adjust the seasoning if necessary and add lemon juice to taste, you want a slight "zing". Serve with crusty bread.

Video

Nutrition

Calories: 75.1kcalCarbohydrates: 18.6gProtein: 2.2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 1013.9mgPotassium: 716.3mgFiber: 1.7gSugar: 8.8gVitamin A: 19046.9IUVitamin C: 19.2mgCalcium: 49.1mgIron: 1.6mg
Tried this recipe?Let us know how it was!

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