My family loves soup this will become a regular. Ingredient checklist 1 pounds sugar pumpkin peeled seeded and cubed 2 medium blank s carrots coarsely chopped. Bring to the boil then reduce the heat and simmer for 20 minutes. Cook for 10 minutes. Meanwhile line a small oven tray with baking paper.

Season to taste with salt and freshly ground black pepper. Add the garlic and cook for another minute then add the stock and bring to the boil. The best pumpkin soup i ve ever made and i ve made plenty. It wouldn t be autumn without a healthy dose of pumpkin in our favourite soups stews tagines and traybakes. 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.

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. Put the onion carrots garlic bay leaf butter and half the olive oil into a large pan. Add the roasted pumpkin and stock. Simmer for about 5 6. Return the soup to the pan and gently reheat without boiling.

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Squeeze garlic from skin and add to blender with onion and stock. Allow to cool a little then purée in batches in a blender or food processor. Add the ginger and garlic and cook for another 30 60 seconds. Return soup to pan and bring to a simmer over a medium heat. Put bread cubes on the prepared tray and spray with cooking spray.

Cook over a low medium heat for about 10 minutes until the vegetables are tender but not coloured. In a large pot heat a drizzle of olive oil add the shallots and saute on low heat until softened about 3 minutes. Peel pumpkin and put flesh in a blender or food processor. The roasted garlic flavour came through strongly due to the quantity i used but would do the same again. 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. Cook over a low medium heat for about 10 minutes until the vegetables are tender but not coloured. Squeeze garlic from skin and add to blender with onion and stock. 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. Season to taste with salt and freshly ground black pepper.

The roasted garlic flavour came through strongly due to the quantity i used but would do the same again. My family loves soup this will become a regular.