Roast pumpkin soup

all details

This is a good alternative to a heavier, pureed soup, better suited to winter. For a vegetarian version, use vegetable stock. Serve with a side of mashed potatoes.

Roast pumpkin soup
Photo: Natalie Boog

Ingredients

  • 1/2 butternut pumpkin, peeled and cut into 2cm dice
  • 100ml extra virgin olive oil
  • 2 medium brown onions, diced
  • 2 cloves garlic, sliced
  • 2 celery sticks, sliced
  • Sea salt
  • Freshly ground white pepper
  • 400g tin whole peeled tomatoes, chopped roughly
  • 2 bay leaves
  • 1 litre chicken stock
  • Preheat oven to 180C.

Method

Place pumpkin on a tray and drizzle with a little olive oil. Roast until golden and soft - about 20 minutes.

Heat remaining olive oil in a large pot. Cook onion, garlic and celery over a medium heat for 20 minutes or until soft and starting to colour. Season with salt and pepper. Add tomatoes, bay leaf and stock. Simmer for 15 minutes. Add pumpkin and simmer a further five minutes before serving.

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  • Main Ingredients - Pumpkin

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
3 days ago

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
3 days ago

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
3 days ago

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
3 days ago

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
3 days ago