Roasted pumpkin soupSubmitted by: JARICHAUST
1.2 - 2kg butternut pumpkin, deseeded, peeled, coarsely chopped
2 tbs finely chopped rosemary (or 2 tsp dried)
Salt & freshly ground black pepper
1 tbsp extra virgin olive oil
2 large brown onions, halved, coarsely chopped
4 garlic cloves, crushed/minced
2 tbsp ground coriander seeds
2 large fresh red chillies, deseeded, finely chopped (or to taste)
1.5L - 2L vegetable stock
Preheat oven to 220 degrees Celsius. Combine pumpkin and rosemary in baking dish. Season with salt and pepper. Bake in cover for 30 minutes or until tender.
Heat oil in large saucepan over medium heat. Add onion, garlic, coriander and chili. Cook, stirring for 10 minutes or until onion softens. Add water 1/4cup at a time if the onion starts to stick.
Add the pumpkin, rosemary and stock to the pan and bring to boil. Simmer, covered, stirring occasionally for 10 minutes or until it reduces slightly. Remove from heat.
Blend ingredients with stick, food processor blender until smooth. Pour into a clean saucepan, season with salt and pepper. Reheat and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JARICHAUST.