Season to taste with salt and freshly ground black pepper. 1 tsp black pepper. Scoop the pumpkin flesh out of its skin into a blender. Salt to taste if required olive oil. It is equally delicious made with butternut squash.

For fans of smooth pumpkin soup look to our cream of pumpkin soup recipe our our roast pumpkin number with pancetta and parmesan toast. I love pumpkin but i really don t like having to peel it. This recipe for coconut enriched roasted pumpkin soup is spiced with nutmeg cumin coriander and ginger making it a fragrant autumn meal. Bring to the boil then reduce the heat and simmer for 20 minutes. Meanwhile roughly chop the onion garlic carrot and celery.

Serve with sour cream. Roasted pumpkin carrot soup. This pumpkin soup recipe is creamy and healthy. As the weather gets cooler it s nice to curl up with a warm bowl of nourishing soup. Roast the pumpkin for 1 hour or until soft and slightly caramalised at the edges.

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Place over medium heat until the soup is heated through. Serve this meal with some natural yoghurt. A bit of chopping plonk it all in a pot blitz season then serve. 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. Recipe yields 4 bowls or 6 cups of soup.

Garnish optional coconut milk cream coriander and pepitas. Sweet pumpkin flavour savouriness from the broth garlic and onion. Pour the mixture into a saucepan add the remaining stock the cream and honey. 1 1 2 tsp cumin seeds. 8 10 garlic cloves chopped.

Preheat the oven to 200 c. It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup has no peeling or chopping. Add 1 cup 250ml of the chicken stock and blend until smooth. Add the roasted pumpkin and stock.

Heat a lug 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. Just roast on a tray scoop out the flesh and blend. Return the soup to the pan and gently reheat without boiling. 1 cup vegetable stock i used 1 cube with 250ml water 2 cups water.

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1 cup vegetable stock i used 1 cube with 250ml water 2 cups water. Heat a lug 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. Preheat the oven to 200 c. Garnish optional coconut milk cream coriander and pepitas. Place over medium heat until the soup is heated through.

Return the soup to the pan and gently reheat without boiling. Serve with sour cream. For fans of smooth pumpkin soup look to our cream of pumpkin soup recipe our our roast pumpkin number with pancetta and parmesan toast. Season to taste with salt and freshly ground black pepper.