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Roasted Pumpkin Soup
Roasted Pumpkin Soup

Soup Recipes are a good healthy and easy to make option for a cold winter day. Tomato soup, onion soup, cabbage soup, pea or potato soup and, of course, our family favourite Pumpkin Soup, all these soups are always my savors when I want to feed my hungry husband and kids quickly.

So say goodbye to winter with my lovely Roasted Pumpkin Soup, enjoy!

Serves 8

Ingredients:

• 2 kg pumpkin, deseeded, peeled, coarsely chopped (I prefer butter pumpkin as I find it much sweeter)
• 2L vegetable stock
• 2 tbs finely chopped fresh rosemary
• 80ml (1/3 cup) extra virgin olive oil
• salt & freshly ground black pepper
• 2 large brown onions, halved, coarsely chopped
• 4 garlic cloves, crushed
• 2 tbs ground coriander
• sour cream to serve
• 4 slices of baguette lightly grilled

I prefer to roast my pumpkin for this soup recipe as I find it gives extra flavour to the soup, but if you don’t have time, just boil your pumpkin in vegetable stack. So preheat oven to 220°C. Meanwhile combine the pumpkin, rosemary and half the oil in a large roasting pan, season it with salt and pepper. Bake in preheated oven for 30 minutes or until tender.

When your pumpkin is backing in the oven, heat the remaining oil in a large saucepan over medium heat, add the onion, garlic, coriander and cook, stirring, for 10 minutes or until onion softens and become translucent. Add the pumpkin mixture and vegetable stock and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.

Using a stick blender pure your soup until smooth. Taste and season with salt and pepper.

I love serving my roasted pumpkin soup with a dollop of sour cream, yummy!

P.s. you can freeze this soup in airtight container in fridge and defrost and reheat it when needed. Can be used as a quick solution for after school kid’s lunch idea.


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