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Dreamy Pumpkin Soup

May 18, 2018

I'm not quite sure how to express how much love I have for this soup. I'm not normally a fan of pumpkin soup but the whole bulb of roasted garlic and the roasted red onion bring this soup up to a whole new level of richness. I think it would make an incredible amuse bouche or starter for a main meal, you wouldn't need too much because of it's richness.

I usually make this while I'm making this Pumpkin and Lentil salad or my favourite Leftover Tarts, I just buy the biggest deepest coloured piece of pumpkin and see how many things I can make with it without making us all sick of pumpkin (it does have a pretty strong flavour after all).

This beautiful bright orange colour means beta carotene and a nice conversion to vitamin A; which not only will help all your organs function properly but assists with normal vision, the immune system, and reproduction.

Once the vegetables are roasted its just a matter of boiling everything up and giving it a good blend. I found the hand blender didn't quite get the consistency I was after. I want smooth for this soup with no detection of a single lump. I'd recommend using a higher speed blender if you have one (my Nutribullet did the trick perfectly).

 

 

 

Recipe

 DREAMY PUMPKIN SOUP

This soup is so rich I think it would make a fantastic amuse-bouche but considering we are currently in the month of Ramadan 2018 I think it's the perfect way to break your fast. It's wholesome and nutritious and such a treat for the end of a long day. Top with some toasted pumpkin seeds and stay fuller for longer!

 

SERVES 4

PREP TIME 10 MINS   |   COOK TIME 50 MINS   |   TOTAL 60 MINS

 

INGREDIENTS

2 tbsp olive oil

600g pumpkin (peeled and cubed)

1 red onion (roughly chopped)

1 bulb of garlic (top chopped off)

1 cup veggie stock

1 can coconut milk

1 tsp each: cumin, coriander, turmeric, ginger

 

METHOD

  1. Pre-heat oven to 200°C

  2. Assemble the pumpkin, red onion and garlic on to a large baking tray and drizzle with olive oil (keep the onion assembled together so the pieces don't burn. Refer to pictures above).

  3. Cook for 45 mins or until garlic is cooked and pumpkin pieces are soft and starting to caramelise.

  4. Squeeze garlic cloves in to soup pan then add all other ingredients and bring to a simmer. Simmer for 5 mins.

  5. Remove pan from heat and blend the soup until smooth.

  6. Taste and season.

 

 

 

 

 

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