Spicy Pumpkin Soup

One thing that I look forward to most in Autumn, is the arrival of pumpkins! This means that I can stock up and create batches of spicy pumpkin soup.

This recipe is a “lazy” soup and other than preparing the vegetables, doesn’t take a much time to make. I usually make this soup once a week as soon as pumpkins become available and serve with fresh bread.

Ingredients

Olive oil

3 x cloves of garlic

2 x medium onions

3 x sticks of celery

4 x carrots

half a medium sized pumpkin

1 x sweet potato

1 x scotch bonnet (or other chillies that you have to hand)

2 x chicken or vegetable stock cubes

900ml boiling water.

1 x teaspoon turmeric

1 x teaspoon of paprika

2 x teaspoon mixed Italian herbs

salt & pepper

optional: drizzle with fresh pouring cream.

Recipe

1. Preheat oven to 180c

2. Chop all vegetables in the even sized large cubes. You don’t want them to be too small! Peel garlic cloves and leave whole.

3. Add all vegetables to large baking tray or glass dish.

4. Drizzle with olive oil, shake over turmeric, paprika, mixed herbs, salt & pepper and mix.

5. Roast in the oven for around 45 mins, mixing half way through.

6. Pour roasted vegetables into a large pan or pot. Adding stock bit by bit, blend until smooth.

7. Enjoy!