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Roast Pumpkin & Coriander Soup

Roast Pumpkin & Coriander Soup
Pumpkins chopped into chunks …here, you will see I’ve peeled, seeded & removed the ‘beared’ fibres but it is not necessary to peel the pumpkin


Lay pumpkin chunks in a large roasting pan and drizzle generously with olive oil, season well with salt & pepper


Roast in pre-heated oven until nicely browned


Tasty bowl of Roast Pumpkin Soup served with a garnish of Chopped Coriander & Crème Fraîche

RECIPE

Ingredients :
2 small Golden Nugget Sqaush / 1 medium Pumpkin
Extra Virgin Olive Oil
3 – 4 cloves garlic, chopped
1 tsp Coriander Powder
1L Chicken/Vegetable Stock 
Salt and Pepper to taste
Chopped Fresh Coriander for garnish
Crème fraîche for garnish (optional)
Method :
  • Preheat oven to 200°C
  • You can either not peel or peel the pumpkin/squash…chop them into chunks and scrape away the seeds and surrounding ‘beard’ fibres
  • Lay the chunks of pumpkin/squash in a large roasting pan, drizzle generously with EVO
  • Roast in pre-heated oven, turning once or twice if you like so that pumpkin/squash pieces are well roasted and nicely browned around the edges
  • Heat up 1 Tbsp EOO, add in garlic and coriander powder, pour in 3/4 of the Chicken/Vegetable Stock
  • If pumpkin/squash is unpeeled, scrape the soft flesh of the roasted pumpkin pieces away from the skin or if peeled, tip the flesh into the stock…stir and bring to a low boil
  •  Liquidize in batches, until completely smooth
  • Return the blended soup to a clean pot, taste soup and adjust the seasoning according to liking
  • Add extra stock, if necessary, to get a thick and creamy consistency
  • Heat the soup through without re-boiling and serve each bowl of hot soup garnished with some chopped fresh coriander and a Tbsp of Crème Fraîche

2 responses »

  1. Mmmm… This looks yummy and healthy. Must try… somedayyyy…

    Reply
  2. Shawn, you saw the Butternut squash I bought from Asda? You can use that too …

    Reply

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