There’s a pumpkin sitting on my bench at the moment that’s been there for about a week, and I’m pretty sure it’s only a few days away from sprouting. I think it’s time to end the stand off with a pumpkin soup (since spring seems to have only lasted a day before plunging us back into winter anyway).
My Favourite Pumpkin Soup
Ingredients:
1 Whole Butternut Pumpkin
2 Carrots
1 Onion
2 Sticks Celery
1 Tbsp Olive Oil
3 Cups Chicken Stock
1 Tsp each of Paprika, Cumin, Turmeric and Coriander
1/2 Tsp Nutmeg
Method:
Preheat oven to 180C. Cut pumpkin in half and place cut sides down on roasting tray along with carrots. Roast for 45 minutes.
Chop onion and celery and cook with oil in a large saucepan until softened, scoop out flesh of roasted pumpkin and add along with carrots to the saucepan.
Add chicken stock and spices. Bring to boil and reduce heat to a simmer for 30 minutes.
Blend soup and serve with crusty bread and sour cream (optional).
Seriously, try this soup. It’s amazing.
Looks awesome, I’ll definitely make this when fall and winter come around :]
Best Pumpkin Soup I have ever had in my life.