recipes
Roasted spiced pumpkin soup
2024-02-21
Ingredients
For the roasted pumpkin
800g pumpkin,
1 tsp gram masala
1 tsp cumin
1 tsp coriander
1 fresh chilli
1 onion, sliced
2 tbsp olive oil (Borges)
Salt and pepper to taste
You will also need
1 tbsp olive oil (Borges)
3 cloves garlic, sliced
1 pieces ginger, peeled and chopped
400-500ml vegetable stock (Knorr)
100ml single cream (Elmlea)
1 tbsp toasted pumpkin seeds
Warm naan bread or pitta for serving (Leicester bakery)
Method
Start by roasting the pumpkin. Place all the ingredients into a large bowl and mix together well. Spoon onto a large baking tray and roast in the oven for 45 minutes. Meanwhile, fry together the garlic and ginger with the olive oil till soft. Add in the roasted pumpkin mixture and make up the stock using the vegetable stock pot and add to the pan along with ½ cream. Bring to the boil, lower the heat and cook for 10 minutes. When ready, blitz till smooth and serve into bowls with the remaining cream drizzled on top and the naan or pitta on the side.
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