Roasted Spicy Pumpkin Soup | Episode 414

09:51

SERVES: 4
PREP TIME: 30 MINS
COOK TIME: 10 MINS
TOTAL TIME: 40 MINS






Ingredients

  • 600g sugar pumpkin
  • 3 small carrots, peeled and halved
  • 1 medium onion, peeled and halved
  • 2 garlic cloves
  • 3 tbsp olive oil
  • pinch smoked paprika powder
  • 2 tsp salt salt
  • 120 ml water or vegetable broth
  • 1/2 tsp turmeric powder
  • 1/2 tsp ginger powder
  • Green pumpkin seeds and heavy cream, optional
Instructions

1. Preheat the oven to 220 C 430 F.

2. Slice each pumpkin halve in parts to make quarters and remove the seeds. Place the halved onion, carrots, garlic cloves and pumpkin quarters on a baking tray. Drizzle with olive oil and season with salt and smoked paprika powder. Roast for about 20 minutes. Remove from oven and allow to cool.

3. Peel the pumpkin skin off the pumpkins and discard the skin. Transfer the pumpkin flesh, carrots, onion and garlic to a heavy-bottomed pot. Season with salt. Pour in the broth and bring the mixture to a boil, reduce heat and simmer for about 5 minutes more.


4. Remove from heat, add ground turmeric and ground ginger. Add more salt if needed. Puree the soup with a hand blender. Serve with heavy cream and pumpkin seeds on top.







Yum


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