What better way to celebrate pumpkin season on an autumn evening than with a warming roasted pumpkin soup. With a small kick of chilli and coriander, this soup is definitely going to take the chill out the air. Grab your pumpkin from our Farm Shop, as well as a loaf of Becketts Bakery crusty bread to serve.
Ready in: 105 minutes
1 tsp dried chilli
1 tbsp coriander seeds
1 large onion
3 cloves garlic
1 stick of celery
1 litre hot vegetable stock
Preheat your oven to 170C.
Cut the pumpkin in half and remove the seeds then chop into wedges. You could set the seeds aside for roasting later and sprinkle these on top of the soup before serving.
Place the pumpkin onto large baking trays and drizzle with a small amount of olive oil. Using a pestle and mortar, grind the chilli and coriander seeds along with a pinch of salt until it is finely ground. Sprinkle these spices over the pumpkin as well as some black pepper.
Roast the pumpkin for an hour or until it starts to turn soft and look caramelised.
Whilst the pumpkin is in the oven, roughly chop the onion, celery, carrot and garlic.
Heat a glug of olive oil in a large saucepan over a medium heat then add the chopped vegetables and cook for around 15 minutes; or until soft and sweet. Be careful not to brown the vegetables.
When the pumpkin is ready, add to the saucepan alongside the hot stock. Blend in the pan with a stick blender, adding more water if you prefer a thinner consistency.
Be sure to follow our Facebook page where you will see when our pumpkins are in stock to make this delicious recipe! Find our Facebook page here.