Spicy roasted pumpkin soup

Recipes / Soups

With the weather outside staying cold, were spending more time indoors. So why not snuggle up with some heart-warming comfort food These winter warmers are packed with slowly developed rich flavours.

Recipe «Spicy roasted pumpkin soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 1.5kg butternut pumpkin, peeled, cut into 3cm pieces, 1 large red onion, chopped, 4 garlic cloves, halved, 2 celery stalks, trimmed, chopped, 500g lady christl potatoes, peeled, cut into 3cm pieces , 1 tsp dried chilli flakes, 1 1/2 tbsp olive oil, 5 cups chicken stock , 1/3 cup pure cream, Pure cream, Chopped fresh chives, Garlic bread.

Ingredients:

  • 1.5kg butternut pumpkin, peeled, cut into 3cm pieces 
  • 1 large red onion, chopped 
  • 4 garlic cloves, halved 
  • 2 celery stalks, trimmed, chopped 
  • 500g lady christl potatoes, peeled, cut into 3cm pieces 
  • 1 tsp dried chilli flakes 
  • 1 1/2 tbsp olive oil 
  • 5 cups chicken stock 
  • 1/3 cup pure cream 
  • Pure cream 
  • Chopped fresh chives 
  • Garlic bread 

Instructions

  1. Preheat oven to 200C (180C fan-forced.)
  2. Place the pumpkin, onion, garlic, celery, potato and chilli flakes in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper.
  3. Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender.
  4. Transfer to a large saucepan over high heat.
  5. Add the stock. Bring to the boil. Reduce heat to low.
  6. Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Stir in the pure cream.
  7. Sprinkle chives over soup. Serve with garlic bread.