Only used 1 teaspoon nutmeg based on 4kg pumpkin. Cook for 10 minutes. Squeeze garlic from skin and add to blender with onion and stock. Season to taste with salt and freshly ground black pepper. Add the ginger and garlic and cook for another 30 60 seconds.
The roasted flavor was distinctive and the soup was not sweet. We love this brightly coloured squash whether we re carving it into a spooky lantern or mixing it into a stunning celebration cake however our all time favourite pumpkin recipe has to be a simple soup with plenty of warming spices and a slice of rustic homemade bread. The best pumpkin soup i ve ever made and i ve made plenty. Cook over a low medium heat for about 10 minutes until the vegetables are tender but not coloured. Return soup to pan and bring to a simmer over a medium heat.
-
RELATED ARTICLE :
- deep fried spinach balls
- curry pumpkin soup coconut milk
- dolce pesca sweet peaches
Return the soup to the pan and gently reheat without boiling. Glorious roasted pumpkin soup by merlin jobst november 14 2014 in comfort food dairy free healthy vegan vegetarian whatever the time of year leftover pumpkin needn t go to waste. Add the garlic and cook for another minute then add the stock and bring to the boil. Put the onion carrots garlic bay leaf butter and half the olive oil into a large pan. Heat a frying pan until hot then add the oil onion and pumpkin and fry for 1 2 minutes.
Heat a frying pan until hot then add the oil onion and pumpkin and fry for 1 2 minutes. Return the soup to the pan and gently reheat without boiling. Simmer for about 5 6. The roasted flavor was distinctive and the soup was not sweet. Put bread cubes on the prepared tray and spray with cooking spray.
Put the onion carrots garlic bay leaf butter and half the olive oil into a large pan. Only used 1 teaspoon nutmeg based on 4kg pumpkin.
