Slow roasted Pumpkin Soup

October 14, 2010 § 1 Comment

Time to share a recipe that really nourishes me. This freezes great in portions and can be really handy to have as a nutritious and yummy lunch. Or sprinkle some Parmesan over it and a dollop of sour cream and have it with crunchy homemade artisan bread for dinner!

The ingredient quantities are lose because it’s very much dependent on personal taste. So go with what you like. 🙂

How ya do it.

  1. Preheat the oven to 220°.
  2. In a casserole dish place 2 butternut (or whichever variety you have) pumpkins roughly chopped  in large sizes skin-on.
  3. Drizzle with extra virgin olive oil, enough so that each piece has some on it. Then add 3 whole peeled garlic cloves, scattered in the dish.  Now add 2 tablespoons of wholegrain mustard and a large drizzle of Tamari. Sprinkle about 2 teaspoons of ground chili on. Season thoroughly with sea salt and black cracked pepper. Give the dish a bit of a mix so that the pumpkin is well coated.
  4. Place into the oven and cook for 1.5-2 hours.
  5. Once it has cooked, allow the pumpkin to cool and then using a spoon scoop the flesh from the skin and dispose of the skin.
  6. Add the cooked pumpkin flesh to a food processor along with the garlic and any juices that accumulated in the dish. Process til smooth. If it’s too thick add vegetable stock until it’s at the consistency you like.

Makes enough for about 4-6 serves depending on how thick you like it. 🙂 Enjoy!


§ One Response to Slow roasted Pumpkin Soup

  • Sharon says:

    Yummers Jessie! I used 1 kent/Jap pumpkin and put in 1/2 tspn of Cayenne because I’m not a huge fan of hot food and this worked out perfect 🙂 Thanks for posting!

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