Roasted Pumpkin Soup
…spiced with chilli and coriander seed
It’s that time of the year again! The leaves are turning gold and abundantly leaving tree branches to decorate the streets leaving us feeling nostalgic. I must admit that I’m not a friend of cold months, but I’m grateful for what it brings though. People choose the comfort of family and home and spend more of their time around the dining table with home cook meals.
This pumpkin soup is a dish for just that moment. Serve it as a starter and start your dinner with a bang. The spices combination are an absolute delight, which makes this pumpkin soup anything but traditional.
By the way, did you know that pumpkin soup is a traditional African dish?
- 1 kg pumpkin
- 1/2 tsp chilli flakes
- 1/2 tbsp coriander seeds
- sea salt
- olive oil
- 2 cloves of garlic
- 1 carrot diced
- 1 stalk celery diced
- 1 onion diced
- 1 litre vegetable stock
Preheat the oven to 170 degrees.
Cut the pumpkin into wedges and remove the seeds. You can use the seeds to roast them and use as garnish
In a mortar and pestle grind the coriander seeds, chilli flakes and a pinch of sea salt.
Place the pumpkin wedges on a baking tray and drizzle some olive oil. Sprinkle the seasoning mix till both sides are covered. Roast them for about 1 hour or till they are soft.
Start making the soup a couple of minutes before the pumpkins are done. In a saucepan heat some olive and add the carrots, celery, onion and garlic. Add the vegetable stock and let it cook for about 20 minutes and all vegetables are soft.
After that add the pumpkins and blend everything. Serve with seasoned toasts.
Easy and yummy! Now go enjoy it…