Wednesday, April 20, 2011


Roast Pumpkin and Cinnamon Soup

If you’re a soup fanatic like me, you’ll love this recipe. It’s unbelievably silky in texture and as the cold weather is approaching nothing is more comforting than the thought of spooning. The hint of cinnamon and chilli giving it that eastern spiciness. With each spoonful you'll find yourself imagining you are in an exotic location (as opposed to the couch)!

1.Preheat the oven to 220C/gas mark 7. Cut 600g seeded pumpkin or squash into 3cm cubes. Toss with 2tbsp olive oil and salt and pepper. Roast in a roasting tin for 30-40min until soft.

2.Meanwhile, fry one sliced onion and some salt in a saucepan. Add two thinly sliced garlic gloves, 1/2tsp ground cinnamon and a pinch of crushed dried chilli. Fry to release flavour , then add one medium potato (in 2cm cubes). Cook for 5min, add roasted pumpkin and 1litre vegetable or chicken stock. Bring to the boil and then simmer for 20min.

Let the soup cool down then blend until smooth.

3.Once blended, reheat and serve with greek yogurt and a sprinkle of pine nuts.

Happy Spooning.

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