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Spicy roasted pumpkin soup
Spicy roasted pumpkin soup
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Cozy up with rich and flavorful winter comfort food during the cold weather.
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
  • 1275.00 gm chicken style liquid stock
  • 83.33 gm pure cream
  • Pure cream
  • Chopped fresh chives
  • Garlic bread
Instructions:
  • Preheat oven to 200C (180C fan-forced).
  • Combine pumpkin, onion, garlic, celery, potato, and chilli flakes in a large roasting pan. Drizzle with oil, toss well, and season with salt and pepper.
  • Roast in a sizzling oven for 50-55 minutes until the veggies are beautifully golden and tender.
  • Pour the mixture into a large saucepan and heat over high heat.
  • Pour in the flavorful stock and bring it to a lively boil before lowering the heat to a gentle simmer.
  • Simmer the soup for 5 minutes, then remove the pan from heat. Use a stick blender to smoothly blend the soup. Finally, stir in the pure cream.
  • Garnish soup with chives and accompany with garlic bread.

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