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1.11.16

Roasted Pumpkin Soup


"Happiness is hot soup on a cold day"




500g Pumpkin
300g Carrots
1 Head of Garlic
1 Bunch of Coriander
50g of butter
2 pints Vegetable Stock

Serves 4 - 6

.

Cut the pumpkin and carrots into 3cm pieces, scoop out the pumpkin seeds and save them for toasting. Chop the garlic head in half and toss in olive oil in a roasting tin with the pumpkin and carrot. Roast at 160 degrees for 1 hour 

Allow to cool

Meanwhile spread the pumpkin seeds out on a tray, spray with oil and sprinkle with salt and pepper. Roast at 160 degree for 45 minutes, stirring occassionally 

Throw the roasted pumpkin and carrot into the blender, pick the garlic cloves out of their skin and add them too along with the vegetable stock and coriander. You will need to do this in batches unless you have a hand blender, in which case you can blend it all at once in a large pan

Simmer the mix for a further 10 minutes adding the butter and seasoning to taste before serving

Sprinkle the toasted seeds on top for added crunch. I also like to crumble goats cheese or stilton on to my soup 



9 comments:

  1. This sounds so tasty! I have left over pumpkin from yesterday so will definitely be making some of this. Sophie x

    sophiehmstewart.com

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    1. It was soo yummy! I filled the freezer up for winter with the stuff <3 xx

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  2. This sounds so so yummy ! The perfect winter warmer! Georgie - As You WIsh UK xxxx

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    1. I can't stop eating it now I've made so much of it! xx

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  3. This looks absolutely delicious and one for autumn days inside with a cosy blanket x

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    1. It's so yummy and it's really quite healthy too as the butter is the only naughty bit :) xx

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  4. If only I liked cooking!! I just need to give this recipe to someone else to make for me!! x

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    Replies
    1. Ha! I'll have to send you up a care package babe xx

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  5. It looks nice. I have no idea on its taste. I've tried to cook something like that, but I've made something wrong.

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