Roasted Pumpkin Soup Recipe {with video}
Roasted pumpkin soup with a creamy and flavourful taste!
Ingredients
- ¾ Medium Pumpkin
- 2 cups Chicken Stock
- 1 tin Coconut Milk
- 1 tbsp Tomato Puree
- 1 White Onion (diced)
- 1 tsp Salt, Pepper & Garlic Seasoning to taste
Instructions
- Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.
- Cut the pumpkin in half. Removed the inners and seeds, and set aside to roast the seeds. Cut the remaining pumpkin into inch strips, and lay on a roasting tray.
- Roast for 25 minutes or until the pumpkin is soft. Remove from the oven and allow to cool for a couple of minutes.
- Slice off the pumpkin skins, and add to your skillet along with the onion. Cook down for 5 minutes.
- Add the stock, tomato purée, coconut milk and blitz until completely smooth. Taste and adjust seasoning as required. Serve immediately.