How are you currently at the moment ?, I just pray you’re nicely and joyful usually. through this web site I am going to introduce the recipe for cooking Roasted Pumpkin Soup that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Roasted Pumpkin Soup food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.
Roasted Pumpkin Soup cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could be introduced at several established functions also. I am certain you will see lots of people who just like the Roasted Pumpkin Soup dishes you make.
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Ingredients requirements for Roasted Pumpkin Soup:
- Get 1 pumpkin or butternut squash (about 1.5kg) cut into chunks and deseeded
- Take 3 tablespoons - olive oil
- Provide 2 for onions, chopped
- Get 1 teaspoon for smoked paprika
- Take 3 garlic cloves, peeled and chopped
- Make ready 1 of red chilli, deseeded and finely chopped
- Make ready 400 g - can of tomatoes
- Make ready 1 litre of chicken or vegetable stock
- You need handful of sweetcorn, fresh, frozen or tinned
- Need - sea salt and black pepper
- Prepare - To garnish:
- Get of tortilla chips, crushed
- Need mature Cheddar cheese
- Need 1 - ripe avocado, peeled, diced and tossed with lime or lemon juice
- Require of fresh coriander or parsley
Roasted Pumpkin Soup making process:
- Place the slices of deseeded pumpkin in a large roasting tray, drizzle with olive oil and sprinkle with salt and pepper. Place in a preheated oven 180°/Gas 4 and roast for about 40 minutes until the flesh is soft and slightly caramelized.
- Meanwhile heat the rest of the olive oil in a large pan, add the onions and cook for 20 minutes, until tender. Stir in the paprika, garlic and chilli and cook for 3 minutes. Add the tomatoes and stock. Simmer for 15 minutes or until the onions are completely soft.
- When the pumpkin is cool enough to handle, remove the skin and chop the flesh into chunks. You can retain the skin if you wish, if it's as tender as the flesh.
- Add the pumpkin to the soup, and blitz with a hand held blender or in a food processor. Check for seasoning. Add the sweetcorn and bring back to a slow simmer.
- Now prepare the garnish. Chop the avocado and squeeze the lemon over the top, grate the cheese and mix it with crushed tortilla chips. Chop the parsley. Ladle the soup into bowls and sprinkle over the toppings.
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