Is it cool enough yet for soup? I’m not sure that it really is here in Brisbane, but I still felt like pumpkin soup this week, so turn up the air con and get some soup into you! Pumpkin soup is everyone’s favourite isn’t it? I love that you can make a really basic pumpkin soup or you can fancy it up a little by roasting the pumpkin first and throwing in a few other ingredients like celeriac and instantly it’s taken up a notch.
So whether it’s for now if you are in the Northern Hemisphere or to put aside for a month or 2 here in Australia, here is a slightly fancier roasted pumpkin soup recipe – perfect to freeze and bring out for an easy lunch.
Fancy Pumpkin Soup
1/4 pumpkin – peeled and roughly chopped
1/5 or a chunk of celeriac – peeled and roughly chopped
2 zucchini roughly chopped
2 tsp Sri Lankan curry spice mix/ or curry spice of your choice
1 onion – diced
2 cloves garlic – diced
2 Tbs vegetable stock concentrate/ or chicken stock
1 cup peas
1 tsp golden paste/turmeric
Water – about 2 cups.
Salt & pepper
To serve: chopped and fried bacon & seed & nut mix to sprinkle on top or drizzle of pumpkin seed oil.
- Toss pumpkin, celeriac & zucchini in oil & Sri Lankan curry spice mix then oven roast at 180C until tender about 25 mins.
- In a large stock pot pan fry onion & garlic until browned. Add vegetable stock concentrate (or herbs, spices & seasoning of your choosing) & golden paste/turmeric.
- Add roasted vegetables, stir to mix together. Add water and simmer for about 10 mins.
- Blend then stir through the peas. Add more water/stock depending on how thick or thin you like your soup.
- Serve – sprinkle with bacon/nuts & seeds and/or pumpkin seed oil.