Monday, 31 October 2011

Roasted Pumpkin Soup

What's Halloween without pumpkin soup?! I know that your mum's soup is the best but this is also pretty good. It's a warm, hearty soup which is very easy to make; throw everything onto a roasting dish, bake and blitz, it's as simple as that I promise. 


Preparation time: 1hr
Serves: 4-6


1 pumpkin carved out
1 1/2- 2 onions
5-6 cloves garlic
1 tsp all spice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
Boiling water
Salt and pepper to taste
a drizzle of oil
1 bay leaf
4 cloves
Cream to garnish


1. Place the pumpkin on a roasting dish lined with foil. 
2. Roughly chop the onion and place into the roasting dish.

3. Roughly crush the garlic and place onto the roasting dish.

4. Add all the spices, salt and pepper to the roasting dish. 

5. Mix the contents of the roasting dish a little.

6. Drizzle some oil (olive oil) on top of the pumpkin mixture.

7.Bake in the oven at 180C for 1hr to 1hr 30mins till everything is tender.

8. Remove the bay leaf and cloves. 

9. Blitz everything using a blender. 

10. Add boiling water to the soup to get it to the desired consistency.

11. Add more salt and pepper to taste and stir in some cream if you want. 

12. Serve warm.

A post from Fullest of Life

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