Pumpkin Soup

  • 1.5kg edible pumpkin
  • Olive oil
  • 1 teaspoon dried chilli
  • 1 tablespoon coriander seeds
  • 1 large onion
  • 3 cloves garlic
  • 1 carrot
  • 1 stick of celery
  • 6 teaspoons Liquid Gold in 1 Litre boiling water

  1. Preheat the oven to 170°C/340°F

  2. Half the pumpkin and remove the seeds then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil.

  3. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramelised at the edges.

  4. Meanwhile, roughly chop the onion, garlic, carrot and celery.

  5. Heat olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.

  6. When the pumkpin is ready, add to the pan with the hot Liquid Gold stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.

 

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