Best Pumpkin Soup

2 Sep

  

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.

Advertisements

2 Responses to “Best Pumpkin Soup”

  1. raakuus September 2, 2010 at 3:31 am #

    Looks awesome, I’ll definitely make this when fall and winter come around :]

  2. ryang74 September 3, 2010 at 12:33 am #

    Best Pumpkin Soup I have ever had in my life.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: