Updated: Apr 18, 2020
Roasted Pumpkin soup
An anytime favourite soup at home & very easy to put together. I usually get a whole pumpkin home and Roast half for soups & salads !
This yummy soup
serve hot with a swirl of fresh cream & crunchy fried Mozzarella cheese croutons,
chilled with a few drops of Tabasco & garnished with fresh mint leaves…
This soup , make a light super main dish with freshly baked bread & and a salad as a side !
so go ahead & try it , can't wait to get your feedback soon !!
2 cups of roasted pumpkin
1 small onion finely chopped
⅔ cloves crushed garlic
2 sticks of finely chopped celery
1 carrot finely chpped
1or 2chopped tomatoes (depends on size)
1tbsp olive oil or butter , to saute
500 ml veg stock or warm water .
On medium heat in a cooker or for a slow cooking use a dutch oven ( a cast oven pot with a lid ) ,
add the Olive oil, when hot add the crushed garlic , saute add the chopped onion , chopped celery , carrots & saute a couple of minutes. add the tomatoes, saute well ,
add the stoch / water & season well with salt & pepper .
close lid & simmer for 10 minutes on medium heat ,
when slightly cool ,puree with a hand blender , taking care to immerse it fully into the mixture or will splutter .
suggestions to serve - warm to required temperature & plate
into soup plates , garnish with a swirl of fresh cream or a dash of extra virgin olive oil ,
and serve with warm home baked french bread !!
for an impressive serving top it with - mozzarella/ bocconcini cubed , rolled in panko & deep fried to a crunchy golden colour , add it to the plate on the table just in time to eat 👍
optional- can spice it with cayenne pepper / a drop or two of tabasco / chopped fresh basil …
this soup really marries well with a pinch of nutmeg too ..