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Roasted Pumpkin Soup

This soup is what you want on a cold Autumn day, a great way to utilize the soft texture and sweet nutty flavour of the Pumpkin.
  • 1.5kg Pumpkin diced
  • Olive oil
  • 1 tsp dried chilli
  • 1 tblsp coriander seeds
  • 200g IQF onion diced
  • 50g IQF Garlic diced
  • 200g IQF carrot diced
  • 100g celery diced 
  • 1 litre Vegetable stock

Blend together the Chilli and coriander seeds with a pint of salt until finely ground.

Sprinkle over the pumpkin with a drizzle of olive oil and roast in the oven until soft, and slightly caramelized.

In a pan, with oil, cook down diced carrot, diced celery, Garlic, and onion for around 15 minutes or until soft and sweet but not coloured.

Heat up the veg stock. Once hot add this to the veg mix and roasted pumpkin.

Blend the mix together until nice and smooth, check seasoning.

Finish the soup with some roasted pumpkin seeds.