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03 Oct 2011

roasted pumpkin soup

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Categories: General Recipes
Author: Admin

roasted pumpkin soup


roasted pumpkin soup

1 large pumpkin (3.5kg4kg)
25g hutter
1 large onion peeled and chopped
2 garlic cloves peeled and chopped
2 large parsnips peeled and chopped
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 litre hot chicken stock
100g young spinach washed
crŹme fra"che and chives to garnish

A wide dumpy pumpkin is best for this recipe.
Using a sharp knife cut off the top leaving a deep base for your soup tureen.
Scrape out the seeds and fibrous strands with a metal spoon.
Place the pumpkin on a lightly oiled roasting tin and cover in 2 sheets of oiled foil.
Place in a preheated oven (190C/ 375F/Gas Mark 5) for about 1 1/2 hours until the flesh feels tender to the tip of a knife.
Meanwhile heat the butter in a saucepan gently fry the onion and garlic for 2 minutes then add the parsnips and fry for a further 5 minutes.
Add the cumin and coriander fryfor about 2 minutes then add the hot stock.
Stir cover and cook over a medium heat for 20 minutes until the vegetables are tender.
Once the pumpkin is cooked carefully drain away any liquid.
Spoon out the flesh from the sides (for your soup) leaving a wall about 2.5cm thick.
Do not remove the flesh from the base.
You should have about 600 700g pumpkin flesh.
Drain this then mix with the parsnip mixture and spinach.
Process until smooth then season with salt and pepper.
(Keep the pumpkin warm in the switchedoff oven wrapped in foil.)
Carefully remove the pumpkin to a snug fitting serving dish.
Ladle in the soup and top with a dollop of crŹme fra"che and some chopped chives before serving.

Serves 4


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roasted pumpkin soup roasted pumpkin soup 7 out of 10 based on 4 ratings. user reviews.


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