Pumpkin soup

Whatever the time of year – leftover pumpkin needn’t go to waste. This delicious pumpkin soup is just one way to put it to use

Honestly, though, there’s nothing quite like a bowl of proper pumpkin soup. This one is an absolute basic from Good Food- food team, and you can take it wherever you want with more spices, more ingredients, and lovely toppings.

TIME

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Cuisine: Halloween

NUTRITIONAL FACTS

Calories: 241 per serving

Fat: 11g

Carbs: 27g

Protein: 9.5g

Full Recipe in Details

INGREDIENTS

1.6 kg edible pumpkin
olive oil
1 tpls dried chili
1 tpls coriander seeds
1 large onion
3 garlic cloves
1 carrot
1 stick of celery
1-liter vegetable stock

GUIDE / INSTRUCTIONS

Preheat the oven to 170°C/340°F. Half the pumpkin and remove the seeds, then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chili and coriander seeds with a pinch of salt until finely ground.
Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 60 minutes.
Meanwhile, roughly chop the onion, garlic, carrot, and celery. Heat olive oil over medium heat in a large saucepan then add the vegetables and cook for 15 minutes.
When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.