Here's a hot offer for winter. Freeze the leftovers, then all you need to do is pour it into a pan to reheat for next time.
|
Ingredients |
4-6 servings |
|
Pumpkin, peeled and seeded |
1 |
|
Corriander seeds |
2 T |
|
Ground cinnamon |
1 t |
|
Dried red chillies (optional) |
2 |
|
Olive oil |
2 t |
|
Salt and pepper |
Two seasons |
|
Fresh sage leaves, or dried sage (optional) |
A bunch fresh, or 1 t dried |
| Onion, peeled and finely chopped | 1 |
| Carrot, sliced | 1 |
| Celery, chopped | 1 Stick |
| Vegetable stock (use liquid stock or follow instructions on packet of vegetable stock powder) | 1.5 Litres |
| Sour Cream | 4 T |
Method
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Preheat the oven to 200°C.
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Cut pumpkin into even-sized chunks and transfer to a roasting tray.
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Chop and mix the coriander seeds, cinnamon, and dried chillies until nice and fine, then sprinkle over the pumpkin.
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Drizzle with a little olive oil, season with salt and pepper, then roast in the preheated oven for about 40 minutes until nice and soft.
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Before the pumpkin is ready, gently cook the onions, carrots, and celery with a little olive oil in a large pan for 10 to 15 minutes.
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Add the roasted pumpkin to the pan and pour into the vegetable stock.
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Bring everything to the boil then turn off the heat.
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Puree the soup using a stick blender or bench top blender.
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Fry the sage leaves in a little olive oil for 2 minutes until crispy.
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Serve soup with a swirl of sour cream and a sprinkling of crispy sage leaves in each bowl.
Serving Suggestion: serve with bread.
t = teaspoon