Roasted cocoa and spiced pumpkin soup

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!

time

20 mins

pan

1 hour 10 mins

fire

108 kcal

time

20 mins

pan

1 hour 10 mins

fire

108 kcal

Roasted cocoa and spiced pumpkin soup

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
20 mins
1 hr 10 mins

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!