Velvety smooth and sweet roasted pumpkin soup.
- 1 medium pumpkin, peeled with seeds removed and sliced into 2cm cubes
- 3 cloves garlic
- 6 salad tomatoes, halved and roasted
- Extra virgin olive oil
- 1 leek, sliced
- 1 white onion, sliced
- 2 carrots, sliced
- 2 sticks of celery, sliced
- 1 red pepper, sliced
- 2 tablespoons maple syrup
- 150ml double cream/vegan if required
- 1 heaped teaspoon of vegetable bouillon stock or stock cube
- 750ml boiled water
- 500ml water
- Salt & pepper
- Chilli flakes
- Plant-based cream
- Fresh parsley
- Heat the oven to 190°C fan.
- Line the 2 baking trays.
- On the largest baking tray evenly spread out the pumpkin cubes, lightly drizzle with extra virgin olive oil and then rub the oil through the pumpkin using your hands, then spread them out.
- Tuck the garlic cloves in amongst the pumpkin cubes and place the tray in the oven on the top shelf and roast for 40 minutes. The pumpkin is cooked once you can poke a fork into it.
- Spread the tomatoes out on the smaller baking, lightly drizzle with oil and place in the oven on the middle shelf and roast for 35 minutes.
- Meanwhile add a tablespoon of extra virgin olive oil to a large pan, and place on a medium heat on the hob. Add the sliced onions, celery, leeks and carrot and simmer until the onions, leeks and celery have started to soften – after 10 minutes add the red pepper and stir through. Cook until the celery, leeks and onion are soft and lightly caramelised, and the carrots have started to soften.
- Stir regularly so the vegetables do not stick to the base of the pan.
- Once the pumpkin is roasted, add the pumpkin to the pan and squeeze the garlic out of its clove case into the pan.
- Remove the tomatoes from the oven, we tend to blend these to a smooth sauce at this point but our blender can cope with hot vegetables. We then add this to the pan – if your blender can’t hold hot vegetables, add the roasted tomatoes and juices straight to the pan.
- Roughly stir the vegetables together and then sprinkle over the bouillon and pour over the boiled water.
- Add a good pinch of salt and a good grind of pepper.
- Stir again and cook until all the vegetables are soft.
- Pour in the cream and stir again.
- Even with the size of our blender we have to blend the soup in 2 parts – we pour 200ml of water over each ½ of the soup to help the blender along. Once blended return the soup to the pan to heat through.
- Depending on how thick you like your soups, you might wish to thin the soup with more water. Simply add this to the pan and stir in, until the desired soup consistency is reached.
To serve the soup, ladle into bowls, drizzle with cream and a sprinkle of chilli flakes.
Store in an airtight container in the fridge for up to 3 days or freeze in portion sizes.
Keywords: pumpkin, soup, pumpkin soup, recipe