Aug 5, 2012

TASTY ROAST PUMPKIN SOUP


returning home in winter is a bit of a drag but... it does mean it is perfect soup weather - which is excellent news for a soup lover like me! 

a tasty 'warm-up' dish is this yummy roast pumpkin soup - perfect for a cold winter's day/night!

how? 

1 butternut pumpkin, diced into large segments
3 cloves of garlic, peeled and left whole
1 tablespoon of tomato paste
1 L of water
1 vegetable stock cube
2 tablespoons of coconut cream

place the pumpkin pieces and garlic cloves into a preheated oven (200'C) in a large roasting pan for 30-45 minutes or until soft.

transfer the roasted pumpkin pieces and garlic into a large soup pot, add the tomato paste, stock cube and water and bring to the boil. simmer for 15-20 minutes. add the coconut cream. using a bamix, or similar hand blender, blitz the soup until smooth.

serve with some homemade croutons and enjoy! 

serves 4-6

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