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My roast pumpkin soup

Image credit to CJ Photography

I might be away – but I’ve organised this treat to hit your screen today.  In all honesty – I thought I had shared this recipe before, but in my searching (actually to schedule some archived posts in my absence), I realised this absolute DELIGHT from my book Well & Good hasn’t ever hit my blog.

So, since it’s winter, it’s cold and it’s all about comfort food, here’s a recipe you can get straight into to make your weekend so much brighter!  If you like it, you might like to check out my other 40 delicious recipes in my book Well & Good (and lets face it, there’s so much more than recipes inside – it’s a lifestyle book dedicated to your hormones).  You can purchase the hard copy or the ebook (or even a bundle deal and save some dollars!) here.

So today – it’s my Roast Pumpkin Soup for your tastebuds pleasure.

You’re welcome.

 

Spiced & roasted pumpkin soup

1/2 japanese pumpkin (or whatever your choice)
1 onion
3 parsnips
2 carrots
3 tbs olive oil plus extra for roasting
6 cups of stock
1 tsp dried chilli
1/2 cup of milk (of your choice – almond, rice or dairy – it’s your soup not mine!)
1 tsp cinnamon to decorate

 

Peel and roughly chop the pumpkin and place in a baking dish. Drizzle with olive oil, season with salt and pepper and place in a moderate oven until cooked and slightly browning at the edges (approx 30 minutes). Remove once cooked.
Heat oil in a large pot. Chop remaining veggies and place in pot, frying until they begin to brown. Add pumpkin, stock and chilli and allow to simmer for up to 1 hour (the longer the better).
In the final stages, add milk and chilli. Stir well. Season to taste.

Serve with a sprinkling of cinnamon.

 

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