Roast Pumpkin & Coriander Soup
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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 |
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Lay pumpkin chunks in a large roasting pan and drizzle generously with olive oil, season well with salt & pepper |
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Roast in pre-heated oven until nicely browned |
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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
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