Roasted Pumpkin Soup With Cumin, And Toasted Pumpkin Seeds

IMG_0360Roasting the pumpkin before, really does bump up the flavor profile of this soup. It’s a wonderfully warming winter soup, with an inviting orange hue. The toasted pumpkin seeds add a gorgeous nutty crunch, while the cumin turns this soup into something extraordinary. This soup is a winter staple and this recipe couldn’t be simpler.

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Ingredients –

  • ½ medium size pumpkin – cut into segments and seeded
  • 1tbs coconut oil or olive oil
  • 1 onion – chopped
  • Water – enough to cover the pumpkin
  • Chicken stock or vegetable stock – I used 2 x cubes
  • 1 tsp. cumin
  • 1 tsp. pepper
  • Salt – to taste
  • 250m cream
  • 1/3 cup pumpkin seeds – toasted

Recipe –

  • Pre heat oven to 200 degrees C
  • Roast the pumpkin until it starts to get slightly brown and caramalised, around 80 minutes

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  • Once cooked using a spoon or your hands scrape the flesh from the skin
  • Fry the onions in the oil until translucent
  • Add the butternut
  • Add the water and stock
  • Add the cumin, pepper and salt
  • Bring to the boil for 30 min
  • Blend the mixture using a hand blender – be aware it’s hot!
  • Once smooth, add the cream and stir to combine
  • Roast the pumpkin seeds by placing them in a dry pan; keep shaking them around for 4 – 5 min until they start to pop. Watch them the whole time as they can burn easily
  • Serve the soup with a few toasted pumpkin seeds on top and some crusty bread

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Dee’s notes –

  •  This soup can also be made with butternut.
  • The cream is optional but does give it a wonderful creaminess

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