Roasted cocoa and spiced pumpkin soup

BY:
Pip
PUBLISHED:
UPDATED:

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 kcals

serves 6

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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)!

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Roasted cocoa and spiced pumpkin soup


  • Author: Pip Payne
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x

Description

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


Ingredients

Scale
  • 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

  1. Pre-heat the oven to 170c
  2. Cut the pumpkin in half (through the stalk) and scoop out the seeds (save these)
  3. Cut into large wedges, place on a baking tray (skin side down) and spray with Frylight or spray oil
  4. Combine the cocoa, chilli, coriander, cinammon and nutmeg and sprinkle all over the pumpkin flesh.
  5. Spray again all over with Frylight or spray oil and pop into the oven for 1 hour.
  6. After an hour take the pumpkin out, and set aside to cool slightly
  7. Fry the onion in frylight, after 5 minutes add the garlic and celery.
  8. 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.
  9. Scoop the pumpkin out of the skin and add into the stock mixture. Bring to the boil and remove from the heat.
  10. 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.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes

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