Recipe of Award-winning Roasted Pumpkin Soup

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The ingredients needed to make Roasted Pumpkin Soup:

1. Prepare 800 g pumpkin, in bite-sized pieces
2. Prepare Ground black pepper
3. Make ready Sea salt
4. Prepare 2 tsp dried coriander
5. Make ready 1 tsp dried chilli flakes
6. Take 1/2 tsp dried cumin
7. Get Olive oil
8. Prepare 2 large onions, chopped
9. Prepare 3 cloves garlic, chopped
10. Take 2 sticks celery, chopped
11. Prepare 1 carrot, diced
12. Prepare 1 1/2 litres vegetable stock. I used “Marigold” powder

It's very easy to make, full of pumpkin flavor, and the best way to warm up in fall! Winter is coming closer and temperatures are. Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of For an extra-velvety consistency you can pour the soup through a fine sieve. Roasted Pumpkin Soup Vegan made with a whole cooking pumpkin, onion, celery, cinnamon and nutmeg.

Instructions to make Roasted Pumpkin Soup:

1. Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
2. Mix the chilli flakes, coriander, cumin and a pinch of salt.
3. Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
4. Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
5. Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
6. Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.

Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of For an extra-velvety consistency you can pour the soup through a fine sieve. Roasted Pumpkin Soup Vegan made with a whole cooking pumpkin, onion, celery, cinnamon and nutmeg. At the end add maple syrup and pureed cashews to make it creamy instead of using cream. Roasted Pumpkin Soup - My favorite Fall and Winter soup! You'll really want it all year long.

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