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!
1 hour 10 mins
ROASTED CAOCA AND SPICED PUMPKIN SOUP
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)!