Roast Pumpkin Soup – amazing!!

This is a slight adaption from the Jamie Oliver version….

his recipe is HERE

I didn’t have vegetable stock , so instead used chicken stock… and I cooked the veggies on the stove a little longer than Jamie, to get some colour into them.  The soup was absolutely AMAZING!! Not sure I ground the herbs enough but didnt’ think it would matter as the entire feed was ground in the end anyway.  I served it with home made bread, toasted, with lashings of butter, and a sprig of parsley, some cream and some spring onions on top of the soup.

Grind 1tb coriander seeds & 1tsp chili flakes
Grind 1tb coriander seeds & 1tsp chili flakes
Drizzle olive oil over the pumpkin, sprinkle with the chili/coriander & some salt.. and roast
Drizzle olive oil over the pumpkin, sprinkle with the chili/coriander & some salt.. and roast
Chop some carrot, onion, garlic & celery
Chop some carrot, onion, garlic & celery
Cook the chopped vegetables on the stovetop till tender
Cook the chopped vegetables on the stovetop till tender
Add the roasted Pumpkin (how good does that look!!)
Add the roasted Pumpkin (how good does that look!!)
Puree...
Puree…
Till smooth and soupy!
Till smooth and soupy!
Serve
I have added Cream, spring onions & a sprig of parsley, and served with home made toasted bread with lashings of butter.. SO good!
Into some tubs with the leftovers, for work lunches!
Into some tubs with the leftovers, for work lunches!
4 tubs.. I will be eating well next week! YUM!!!
4 tubs.. I will be eating well next week! YUM!!!

Seriously gorgeous!! 10/10 – try it!!

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