Soup is the song of the hearth…

| June 10, 2013 | 0 Comments


When the weather gets cooler my cravings for crisp fresh salads diminish and I start to get a hankering for a decadent creamy soup with crunchy door stop size slices of bread. But due to an annoying dairy intolerance cream is the W.O.R.S.T. thing I can do for my mucous membranes, so my soup of choice and a true favourite is Pumpkin Soup.

In the past I have relied on my made-up version which includes pumpkin (of course), onion, potatoes, stock and some curry spices but recently I found this recipe for Roasted Butternut Pumpkin Soup with Crunchy Maple Croutons on my go to Vegetarian food site Veggie Num Num. I made this as a starter when friends came round for dinner about six weeks ago and O.M.G. the flavours… so divine!

I have gone on to make this a number of times since then and thought I would share with you my equally yummy version…


Roast Pumpkin & Kumara Soup

Preparation time: 40 minutes
Serves 2-4

  • 2/3 of a small butternut Pumpkin, peeled, seeded and chopped into 2cm pieces
  • 1 medium size kumara (sweet potato), peeled and chopped into 2cm pieces
  • 1 large carrot, chopped into 2cm pieces
  • 3 whole garlic cloves
  • 1 brown onion, peeled and cut into wedges
  • 2 tsp cumin seeds
  • 1/2 tsp paprika
  • 3 tbs rice bran or vegetable oil
  • 1.25 litres (2.5 pints) vegetable stock
  • 1/2 tsp chilli flakes
  • Salt and pepper
  • Natural yoghurt to serve (optional)

Pre-heat the oven to 200°C/392°F

Toss the pumpkin, kumara and carrot pieces, whole garlic cloves and onion with the oil, cumin seeds and paprika until evenly coated.

Transfer to a large baking tray and roast in the oven for 25-30 minutes until cooked.

Remove from the oven and allow to cool just slightly. Transfer the roasted vegetable pieces to a large pot with any pan juices. Squeeze the garlic from their skins and add to the pot with the stock and chilli flakes.

Bring to a gentle boil and allow to simmer for just a minute of two, remove from the heat. Blend the soup until smooth using a stick mixer or blender. Season with salt and pepper to taste.

Return the soup to a gentle heat and allow to warm through.

Serve in bowls with a little natural yoghurt, a sprinkle of coriander leaves and crunchy bread on the side.

Such a great winter warmer, the roasting of the vegetables and garlic give this soup such a delicious flavour!

What is your favourite winter soup?

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Category: Food & Drink, Recipes

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