Spiced Roast Pumpkin Soup

Spiced Roast Pumpkin Soup

Yields1 Serving
 1 Medium Onion, peeled & diced
 1 Carrot, peeled & sliced
 1 Stick of Celery, chopped
 1 Medium Pumpkin
 1 Chicken or Vegetable Stock
 1 tsp Mrs Rogers Cumin Seeds
 ½ tsp Mrs Rogers Ground Coriander
 ½ tsp Mrs Rogers Ground Cinnamon
 2 Cloves Garlic, peeled
 ½ cup Cream
 Olive Oil
 Mrs Rogers Salt & Pepper to taste
1

Preheat oven to 180

2

Chop pumpkin & discard seeds.

3

Toss chunks in a little olive oil.

4

Roast along with garlic cloves for 30mins or until tender.

5

Meanwhile add onions to an oiled pot & cook on medium until onions are translucent but not browned.

6

Add spices & cook for a minute or 2.

7

Add carrot, celery & half the stock to pot & simmer.

8

Add roast pumpkin & garlic to the pot - scrape flesh from the skin for smooth soup or add the skin for a more rustic soup with extra flavour & fibre.

9

Add cream and cook a few minutes.

10

Puree soup with a stick blender or in a food processor & season with salt & pepper to taste.

11

Add further stock & simmer until you reach the desired consistency,
Serve hot swirled with olive oil or cream & warm crusty bread.

HINTS & TIPS:
Cook some bacon until crisp & crumble on top of soup before serving; Replace Cream with Coconut Cream for a rich flavour; Add a pinch of Chilli Flakes for a delicious spicy kick;
Make a large batch and keep portions in the freezer to re-heat as a quick & delicious meal

Ingredients

 1 Medium Onion, peeled & diced
 1 Carrot, peeled & sliced
 1 Stick of Celery, chopped
 1 Medium Pumpkin
 1 Chicken or Vegetable Stock
 1 tsp Mrs Rogers Cumin Seeds
 ½ tsp Mrs Rogers Ground Coriander
 ½ tsp Mrs Rogers Ground Cinnamon
 2 Cloves Garlic, peeled
 ½ cup Cream
 Olive Oil
 Mrs Rogers Salt & Pepper to taste

Directions

1

Preheat oven to 180

2

Chop pumpkin & discard seeds.

3

Toss chunks in a little olive oil.

4

Roast along with garlic cloves for 30mins or until tender.

5

Meanwhile add onions to an oiled pot & cook on medium until onions are translucent but not browned.

6

Add spices & cook for a minute or 2.

7

Add carrot, celery & half the stock to pot & simmer.

8

Add roast pumpkin & garlic to the pot - scrape flesh from the skin for smooth soup or add the skin for a more rustic soup with extra flavour & fibre.

9

Add cream and cook a few minutes.

10

Puree soup with a stick blender or in a food processor & season with salt & pepper to taste.

11

Add further stock & simmer until you reach the desired consistency,
Serve hot swirled with olive oil or cream & warm crusty bread.

Spiced Roast Pumpkin Soup