Toss the pumpkin seeds with salt pepper olive oil and the cayenne. For fans of smooth pumpkin soup look to our cream of pumpkin soup recipe our our roast pumpkin number with pancetta and parmesan toast. 2 tablespoons coriander seeds. Meanwhile roughly chop the onion garlic carrot and celery. It s perfect for lunches and fr.

Allow to cool a little then purée in batches in a blender or food processor. Season to taste with salt and freshly ground black pepper. Spread on a baking sheet and roast in the oven for 10 to 15 minutes then put aside for later. Put some of the roasted veg into a blender making sure you squeeze the garlic flesh out of its skin first. Though if it s chunkiness you re after whip up the soup of chickpeas cavolo nero and pumpkin and for a bit of fire and fragrance the pumpkin soup spiced with ras el hanout will do you a world of good.

Heat a large drop of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes or until soft and sweet but not coloured. Place the pumpkin shallots ginger and some oil in a large saucepan and sauté until soft. Add the roasted pumpkin to the pan and. Return the soup to the pan and gently reheat without boiling. 10 slices pancetta cut into 1 2 inch 1 centimetre pieces.

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Roast the pumpkin for 1 hour or until soft and slightly caramelised at the edges. Jamie oliver s spiced pumpkin soup to the rescue. It s delicious and a super easy and healthy recipe to make. Whatever the time of year leftover pumpkin needn t go to waste. The wonderful thing about any squash is that once slivered and roasted it becomes soft sweet and rich.

Add the roasted pumpkin and stock. This glorious soup is just one way to put it to use. Add the stock coconut milk and chilli powder. Bring to the boil then reduce the heat and simmer for 20 minutes. Easy to make totally healthy it is the perfect dish to enjoy as the fall weather begins to hit.

This glorious roasted pumpkin soup is one way of putting the insides of your pumpkin to use. 2 large butternut squash. Deseed and roughly chop the pumpkin peel and chop the shallots then peel and finely grate the ginger. Today i m sharing with you a recipe to make roasted pumpkin soup. This glorious roasted pumpkin soup is one way of putting the insides of your pumpkin to use.

Today i m sharing with you a recipe to make roasted pumpkin soup. Add the roasted pumpkin and stock. Roast the pumpkin for 1 hour or until soft and slightly caramelised at the edges. Heat a large drop of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes or until soft and sweet but not coloured. Allow to cool a little then purée in batches in a blender or food processor.

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Deseed and roughly chop the pumpkin peel and chop the shallots then peel and finely grate the ginger. Toss the pumpkin seeds with salt pepper olive oil and the cayenne.