It wouldn t be autumn without a healthy dose of pumpkin in our favourite soups stews tagines and traybakes. In a large pot heat a drizzle of olive oil add the shallots and saute on low heat until softened about 3 minutes. Only used 1 teaspoon nutmeg based on 4kg pumpkin. The roasted garlic flavour came through strongly due to the quantity i used but would do the same again. Put the onion carrots garlic bay leaf butter and half the olive oil into a large pan.
Add the ginger and garlic and cook for another 30 60 seconds. Return the soup to the pan and gently reheat without boiling. Return soup to pan and bring to a simmer over a medium heat. Add 1kg pumpkin or squash cut into chunks to the pan then carry on cooking for 8 10 mins stirring occasionally until it starts to soften and turn golden. Heat a frying pan until hot then add the oil onion and pumpkin and fry for 1 2 minutes.
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Put bread cubes on the prepared tray and spray with cooking spray. The roasted flavor was distinctive and the soup was not sweet. Meanwhile line a small oven tray with baking paper. Cook over a low medium heat for about 10 minutes until the vegetables are tender but not coloured. Ingredient checklist 1 pounds sugar pumpkin peeled seeded and cubed 2 medium blank s carrots coarsely chopped.
Ingredient checklist 1 pounds sugar pumpkin peeled seeded and cubed 2 medium blank s carrots coarsely chopped. Put bread cubes on the prepared tray and spray with cooking spray. The best pumpkin soup i ve ever made and i ve made plenty. Add the ginger and garlic and cook for another 30 60 seconds. Season to taste with salt and freshly ground black pepper.
Cook over a low medium heat for about 10 minutes until the vegetables are tender but not coloured. It wouldn t be autumn without a healthy dose of pumpkin in our favourite soups stews tagines and traybakes.
