Roast Pumpkin Soup
Ingredients:
1 medium pumpkin
2 large carrots
1T + 1t vegetable oil
2 medium onions
1t paprika
½ t cumin seeds
Approx. 2C water
1t vegetable stock powder
Toppings of your choice, e.g.: toasted pumpkin seeds, fresh chopped parsley, grated Angel Food cheddar, chilli sauce, tahini, tinned white beans
See Also: Steps to make Marinated Cream Cheese
How to make Roast Pumpkin Soup
Preheat oven to 180C (fan bake) or 200C (regular).
Cut pumpkin into big chunks. No need to peel off the skin or remove the seeds at this stage - that will be easier to do once it’s roasted.
Cut the top and bottom off the carrots and cut them into chunks (smaller than the pumpkin pieces, as they take longer to cook). No need to peel the carrots for this recipe.
Toss pumpkin and carrots in 1T vegetable oil and arrange on a baking tray.
Peel the onions and cut them into wedges. Toss with 1t vegetable oil, paprika and cumin seeds and a pinch of salt. Wrap loosely in tin foil.
Bake pumpkin, carrots and onions until quite soft, about an hour (this will vary according to how small you cut the pieces).
Once cool enough to handle, scoop out pumpkin seeds and remove pumpkin skin.
Put the roast carrot and pumpkin in a food processor with 2C water and process until smooth. You can add the roast onion to the food processor too, or keep it aside to use as part of your loaded toppings. Add more water if you like, but remember the soup needs to be thick to support those toppings!
Season to taste with salt and pepper.
Add the toppings just before serving. If you’re using white beans, you can simply drain them and heat them through in the microwave or in a pan, or you can add other flavours such as smoked paprika or garlic.
