A delicious hearty soup, perfect for Autumn or Winter meals and not just Halloween.
What do I need?
- 1 kg diced pumpkin
- 300 g diced potatoes
- 2 peeled garlic gloves
- 1 large diced onion or 2 shallots
- 2 celery sticks
- Olive oil
- 1 litre vegetable soup or stock
- Salt & pepper
- Optional: dried chilli and grated parmigiano giving it an Italian touch!
Simple steps
- Pre – heat oven to 170°C.
- Place all ingredients in a baking tray, including the pumpkin seeds.
- Sprinkle with salt & pepper; add chilli only if you like it.
- Drizzle with plenty of olive oil.
- Roast all vegetables for about 50 minutes until the pumpkin, in particular, is soft and caramelised.
- Place vegetables and soup/stock in a pot and blend until smooth and silky.
- Bring to the boil and cook for 15 minutes.
- Only add more soup/stock if you prefer a thinner consistency.
- Season to taste.
Tip: top with a drizzle of cream or Greek yogurt.
Extra tip: sprinkle with parmigiano cheese for an Italian touch!
Language bites
pre-heat, place, sprinkle, add, drizzle, roast, blend, bring, boil, cook, season and top.