Spicy Roast Pumpkin Soup
A great winter warmer - add more or less of the spices depending on how hot you like it.
- 1 Large Pumpkin or Squash or a few small making about 1.5-2kg in all
- 1 tsp Dried Cumin
- 11/2 Pints Chicken or Vegetable Stock
- 1/2 tsp Cayenne Pepper
- 1 tsp Smoked Paprika
- Salt & Pepper to taste
- 2 Cloves of Garlic
- 1 inch piece of root Ginger peeled and roughly chopped
- Cut the Pumpkin/Squash in half and scoop out all the seeds, cut each half into half again, and half again depending on its size and
arrange skin side down in a large roasting tray.
- Mix the Cumin, Cayenne, Paprika, Salt and Pepper together and sprinkle over the pumpkin, add the Ginger around the roasting tray.
- Roast on medium heat for 11/2 to 2 hours until the flesh is soft and can be pierced easily with a knife.
- Add the Garlic to the roasting tray 30mins before it finished.
- Let it cool so you can handle it without burning, you can remove the skin if required. This isn’t necessary but sometimes the skin can
be blemished. If you leave the skin the colour of the Soup will be darker.
- Add about a quarter of the pumpkin to a blender with some of the stock and blend to liquid, the more stock, the thiner it will be, if it
seems too thin, add less stock to the next batch.
- Pour into a large saucepan, repeat step 6. until all the pumpkin has been blended. At this point you may want to add a little more
stock to reach the required thickness. Check the seasoning and adjust to taste.
- Serve with some crusty bread.
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