Roasted cocoa and spiced pumpkin soup
I wanted to create a really rich and delicious pumpkin soup this autumn, this one’s dark, spicy and warming, perfect for cold autumn evenings!
20 mins
1 hour 10 mins
108 kcal
20 mins
1 hour 10 mins
108 kcal
SERVES
6
DIFFICULTY
EASY
SERVES
6
Difficulty
EASY
Roasting the pumpkin for this recipe actually saves a lot of work as you don’t have to spend ages removing the skin and chopping the pumpkin up- Once you have slow-roasted it, you can just scoop out the rich flesh ready to whizz into a delicious soup!
Just a note about pumpkins- the big ones meant for carving unfortunately have very poor flavour- I don’t recommend turning these into soup although it seems a shame to waste it! Instead, make sure that you buy one which is either labelled ‘edible pumpkin’ (or if it’s from a greengrocer just double check it’s meant for eating rather than lanterns)!
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Roasted cocoa and spiced pumpkin soup
Servings: 6
I wanted to create a really rich and delicious pumpkin soup this autumn, this one’s dark, spicy and warming, perfect for cold autumn evenings!Syns: 1 for the whole batch
Print Recipe
Ingredients
- 1 pumpkin approx 1.5kg
- 1 tsp cocoa
- 1 tsp chilli
- 1/2 tsp ground coriander
- 1/2 tsp ground cinammon
- 1/2 tsp ground nutmeg
- 1 stick celery roughly chopped
- 1 large carrot roughly chopped
- 1 onion diced
- 2 cloves garlic
- Frylight
- salt and pepper
Instructions
- Pre-heat the oven to 170c
- Cut the pumpkin in half (through the stalk) and scoop out the seeds (save these)
- Cut into large wedges, place on a baking tray (skin side down) and spray with Frylight or spray oil
- Combine the cocoa, chilli, coriander, cinammon and nutmeg and sprinkle all over the pumpkin flesh.
- Spray again all over with Frylight or spray oil and pop into the oven for 1 hour.
- After an hour take the pumpkin out, and set aside to cool slightly
- Fry the onion in frylight, after 5 minutes add the garlic and celery.
- Make up your vegetable stock in a large pan, and add the carrot, simmer for 5 minutes. Scrape in the onion mixture and leave to simmer.
- Scoop the pumpkin out of the skin and add into the stock mixture. Bring to the boil and remove from the heat.
- Season generously with salt and pepper, and use a hand blender to whizz it to a smooth consistency.
Notes
Optional: Roasted pumpkin seeds make a lovely garnish or snack. spray a baking tray with Frylight, scatter over the seeds, season generously with salt and pepper, spray again with Frylight and roast for 10 minutes at 180c.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
