Roast Pumpkin & Coriander Soup

Roast Pumpkin & Coriander Soup

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

Lay pumpkin chunks in a large roasting pan and drizzle generously with olive oil, season well with salt & pepper

Roast in pre-heated oven until nicely browned

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