Roasted Butternut Pumpkin Soup

July 25, 2018

 

 

Nothing says winter to me more than a big bowl of pumpkin soup. Growing up this was a winter staple and still is today. I always found making soup to be somewhat intimidating and looking back I have no idea why. This one is super easy to put together and doesn't demand any attention while it is cooking. Making a big batch of soup at the start of the week is always a good idea in my opinion. Sometimes when I am busy working I don’t prioritise cooking myself a good lunch. Heating up a bowl of soup takes no time at all and fuels my body for a productive afternoon. I love topping my bowls of soup with some crumbled goats cheese or ricotta and some pepitas for texture.

 

RECIPE (serves 5)

Ingredients:

½ large Butternut pumpkin, peeled, seeded and cut into large chunks

1 leek, chopped

2 carrots, peeled and chopped into large chunks

1 sweet potato, peeled and chopped into large chunks

4 cloves of garlic, peeled and left whole

¼ cup fresh sage leaves

¼ cup almonds

½ cup olive oil

Salt and pepper to taste

4 cups vegetable stock (I use four cups of water and two vegetable stock cubes)

1 cup goats cheese or ricotta (optional)

 

Method:

  1. Place the pumpkin, leek, carrots, sweet potato, garlic, sage, almonds, olive oil and a sprinkle of salt and pepper in a large tray. Mix them all together with your hands.

  2. Bake in a 180C oven uncovered for one hour or until the vegetables are completely cooked through and the leeks have caramelised and changed colour (a light brown).

  3. Put the vegetable stock in a large pot over high heat and bring to a boil.

  4. Add the cooked vegetables to the stock and give it a good mix.

  5. Place the lid on the pot and allow to simmer for five minutes.

  6. Take the lid off the pot and remove it from the heat.

  7. Using a stick blender (immersion blender), blend the soup until it reaches your desired consistency (I like mine on the thicker side). If your soup is too thick, add a bit more stock.

  8. Taste the soup for seasoning and adjust to your liking.

  9. Place the soup into bowls and top with the cheese.

TIP: My mum used to always make some pasta (usually ditalini) and mix it with our soup. I can’t recommend doing this enough if you are really hungry and need something a bit more filling or are just craving some pasta. 

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