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
- 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes