Roasted Pumpkin soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 202.0
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 10.9 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 2.2 g
- Protein: 3.4 g
View full nutritional breakdown of Roasted Pumpkin soup calories by ingredient
Introduction
Nice flavour, with a slight zing to it! Nice flavour, with a slight zing to it!Number of Servings: 8
Ingredients
-
2kg butternut pumpkin, deseeded, peeled, coarsely chopped
2 tbs finely chopped fresh rosemary
80ml (1/3 cup) extra virgin olive oil
Salt & freshly ground black pepper
2 large brown onions, halved, coarsely chopped
4 garlic cloves, crushed
2 tbs ground coriander
2 large fresh red chillies, deseeded, finely chopped
6 cups vegetable stock
Directions
Preheat oven to 220°C. Combine the pumpkin, rosemary and half the oil in a large roasting pan. Season with salt and pepper. Bake in preheated oven for 30 minutes or until tender.
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, garlic, coriander and chilli, and cook, stirring, for 10 minutes or until onion softens. Add the pumpkin mixture and stock and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.
Place half the pumpkin mixture in the jug of a blender and blend until smooth. Pour into a clean saucepan. Repeat with the remaining pumpkin mixture. Taste and season with salt and pepper.
Ladle soup among serving bowls and drizzle with extra oil to serve.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAELBELLE.
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, garlic, coriander and chilli, and cook, stirring, for 10 minutes or until onion softens. Add the pumpkin mixture and stock and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.
Place half the pumpkin mixture in the jug of a blender and blend until smooth. Pour into a clean saucepan. Repeat with the remaining pumpkin mixture. Taste and season with salt and pepper.
Ladle soup among serving bowls and drizzle with extra oil to serve.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAELBELLE.