One thing that I look forward to most in Fall, is the arrival of pumpkins! This means that I can stock up and create batches of spicy pumpkin soup.
This recipe is a made up “lazy” soup and other than preparing the vegetables, doesn’t take a much time to make. I usually make this soup once a week as soon as pumpkins become available and serve with fresh homemade bread.
Spicy Pumpkin Soup Recipe
Olive oil
3 x cloves of garlic
2 x medium onions
3 x sticks of celery
4 x carrots
half a medium sized pumpkin
1 x sweet potato
1 x scotch bonnet (or other chillies that you have to hand)
2 x chicken or vegetable stock cubes
900ml boiling water.
1 x teaspoon Turmeric
2 x teaspoon mixed Italian herbs
salt & pepper
Recipe
- Preheat oven to 180c
- Chop all vegetables in the even sized large cubes. You don’t want them to be too small! Peel garlic cloves and leave whole.
- Add all vegetables to large baking tray or glass dish. Shake over turmeric, mixed herbs, salt & pepper and mix.
- Roast in the oven for around 45 mins, mixing half way through.
- Pour roasted vegetables into a large pan or pot. Adding stock bit by bit, blend smooth.
- Enjoy!