Spicy Roasted Pumpkin Soup Recipe

Name: Spicy Roasted Pumpkin Soup
Total time: 70 min
Yield: 4
Ingredients: 1 Pumpkin; 1 tbsp Olive Oil; 2 Onions; 2 Garlic Cloves; 500 ml Vegetable Stock; 100 ml Cream; 2 tbsp Chilli Oil; 1 tsp Chilli Powder

A heart-warming soup made from oven-roasted pumpkin, infused with a blend of herbs and spices, and topped with crunchy pumpkin seeds and a drizzle of chilli oil.

medium

01:10

METHOD

Step 1.
Pre-heat oven to 180°C, gas mark 4.
Step 2.
Cut the pumpkin into chunks, scoop out the seeds, save for roasting later.
Step 3.
Place the pumpkin flesh side up on a baking tray, drizzle with oil and season with salt & pepper. Roast in the oven for 45 minutes or until soft and slightly caramelised.
Step 4.
While the pumpkin is roasting, wash and thoroughly dry the pumpkin seeds. Then toss in olive oil, salt, pepper and chilli powder.
Step 5.
Spread the seeds out on a baking tray and roast in the oven until crisp and browned around the edges. Keep a close eye as not to burn them. Once done, set aside.
Step 6.
Now heat one tbsp olive oil in a large pot, add the chopped onions and cook until softened. Add the garlic to the pot and sauté until fragrant.
Step 7.
Once the pumpkin is roasted, remove from oven and set aside too cool. Once cooled enough to handle, scoop the pumpkin from the skin and into the pot with the onions and garlic.
Step 8.
Add the vegetable stock to the pot and bring to a simmer and cook for 20 minutes.
Step 9.
Use an immersion blender to puree the soup until smooth. Add the cream, stir well and season as needed.
Step 10.
Serve the soup in bowls, sprinkle the toasted pumpkin seeds on top and drizzle with chilli oil.