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Spicy roasted pumpkin soup
Author:
EasyRecipes .
Recipe type: Soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
With the weather outside staying cold, we're spending more time indoors. So why not snuggle up with some heart-warming comfort food? These winter warmers are packed with slowly developed rich flavours.
Ingredients
- 1.5kg butternut pumpkin, peeled, cut into 3cm pieces
- 1 large red onion, chopped
- 4 garlic cloves, halved
- 2 celery stalks, trimmed, chopped
- 500g lady christl potatoes, peeled, cut into 3cm pieces
- 1 teaspoon dried chilli flakes
- 1½ tablespoons olive oil
- 5 cups chicken stock
- ⅓ cup pure cream
- TO SERVE
- Pure cream
- Chopped fresh chives
- Garlic bread
Instructions
- Preheat oven to 200C (180C fan-forced.)
- Place the pumpkin, onion, garlic, celery, potato and chilli flakes in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper.
- Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender.
- Transfer to a large saucepan over high heat.
- Add the stock. Bring to the boil. Reduce heat to low.
- Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Stir in the pure cream.
- Sprinkle chives over soup. Serve with garlic bread.
Notes
Soup will thicken on standing, so if making in advance add a little extra stock when reheating.
* Take care when cutting pumpkins. A serrated knife offers more grip than a flat blade when trying to cut the skin. Or cut into smaller pieces and use a paring knife.
* Take care when cutting pumpkins. A serrated knife offers more grip than a flat blade when trying to cut the skin. Or cut into smaller pieces and use a paring knife.
