Spicy Roasted Pumpkin Soup Recipe

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As winter is fast approaching, our need for filling and warm comforting foods is increased. This recipe uses seasonal, cheap and readily available ingredients which fuse together to make a belly-filling tasty dish. The spicy roasted pumpkin soup recipe adds warmth to any winter day and takes those blustery blues away!

Spicy Roasted Pumpkin Soup Recipe

Ingredients

1 medium pumpkin

1 tbsp. rapeseed oil (or similar)

1 onion

3 carrots

1/2 pt vegetable stock

1/2 pt water

2 cloves of garlic

1 tsp of red chilli

1 tsp mixed herbs

1/2 tsp salt

1/4 tsp black pepper

Worcestershire sauce (optional)

Method

Pre-heat the oven at 200c.

Chop the pumpkin across the centre, to form two equal halves. Using a spoon, scoop out the seeds and place them onto a roasting tray and drizzle over a small amount of oil.

Place the two pumpkin halves onto a baking tray and place them into the oven, along with the tray of seeds, and bake for 30 minutes.

Scoop the flesh from the pumpkin and place it into a large saucepan. Peel and chop the onion and carrots, and place them into the pan with the pumpkin.

Pour over the stock and water, place onto the stove and bring to the boil. Reduce the heat, add the garlic, chili, herbs and seasoning and leave it to simmer for approximately 30 minutes.

Allow to cool a little. Blend the contents until smooth.

Return to the pan, and re-heat just prior to serving.

When dished up, add a swirl of Worcestershire sauce to the soup and a sprinkling of pumpkin seeds.

Best served with warm, crusty bread.

Main Image: Angela Dack

 

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I was a fat kid, then fat adult. Reached 40 (now 47) and realised life was short and I needed to make changes in order to get the life I wanted. 

I followed a healthy eating plan and began to exercise. I then fell in love with feeling good.  I lost 4 1/2 stone which I have managed to keep off and although not slim (size 14 – was 24), I’m now able to take on numerous challenges that I had previously never dreamed possible: I completed a skydive, the Yorkshire 3 peaks and a marathon (6 hours 15). I’ve just signed up for the 3 national peaks next May.

I’ve been a teacher of Food and nutrition for 20 years and last year retrained in Weight management where I studied Child obesity prevention, behaviour change, pre and post natal nutrition, nutrition for sport and achieved a City and Guilds diploma in Weight Management.

I run a weight management group once a week and work with clients 1:1 both online or in person to design weekly food plans which fit around their lifestyles including their physical activity commitments in order that they achieve their optimum performance. 

This summer I organised and ran a footy skills club for kids aged 7-14 within the local area with the coaching skills of ex-professional Brazilian player and current Chelsea Youth Coach Gustavo Oliveira.

I have just completed a project for the FA working on a healthy eating school project that will be going national later in the academic year.

I have produced a publication for youth players aged 12-18 explaining their nutritional needs, pre and post match food choices etc which the FA are currently looking at implementing into their youth development.

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