Amount is based on available nutrient data. I did use this as a base recipe and it turned out fantastic! • Olive oil • 1 large onion Allrecipes is part of the Meredith Food Group. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. You saved Roasted Pumpkin Soup to your. Puree soup using an immersion blender until smooth. Speaking of which, don’t forget to make the most of your pumpkin by roasting the seeds – they make a great topping for this soup. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Blend with a stick blender, adding a little more water if you like a thinner consistency. Place the pumpkin on two large baking trays and drizzle over a little olive oil. Meanwhile, fry the pumpkin seeds. Merlin worked in editorial for Jamie's online team. turmeric, added two cloves of garlic and cut the nutmeg down by 1/2. Enjoy and taste the golden color of the sun! 357 calories; protein 4.8g 10% DV; carbohydrates 25.3g 8% DV; fat 28.2g 43% DV; cholesterol 3mg 1% DV; sodium 867mg 35% DV. This glorious soup is just one way to put it to use. If using a countertop blender to blend the soup, let it cool before blending and do not blend more than a cup or two at a time, as it will spill out the top. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Preheat oven to 425 degrees F (220 degrees C). While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Drizzle with olive oil and season with salt and pepper. It is the perfect fall soup for a chilly day! Thank you for the recipe. Meanwhile, roughly chop the onion, garlic, carrot and celery. Whatever the time of year - leftover pumpkin needn't go to waste. Preheat the oven to 200 degrees celsius (180 fan forced). Percent Daily Values are based on a 2,000 calorie diet. Information is not currently available for this nutrient. Your daily values may be higher or lower depending on your calorie needs. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Add comma separated list of ingredients to include in recipe. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. I used a vegan broth as written in the notes. Sprinkle the spices over the pumpkin with some black pepper. this link is to an external site that may or may not meet accessibility guidelines. Roast for 35 … Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. • 1 tablespoon coriander seeds Add comma separated list of ingredients to exclude from recipe. Bring the soup to a low simmer and simmer 15-20 minutes. Gently toss to combine. Drizzle with vegetable oil. I can guarantee you will impress even the fussiest of eaters. Info. Nutrient information is not available for all ingredients. When the squash is ready, add to the pan with the hot stock. Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion. • 1 carrot Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges. The wonderful thing about any squash is that, once slivered and roasted, it becomes soft, sweet and rich. • 3 cloves garlic You can substitute butternut squash for the pumpkin, if you prefer. Ladle into bowls and add your favourite toppings. Place the pumpkin on two large baking trays and drizzle over a little olive oil. Slice each pumpkin halve in half to make quarters. Congrats! Most people won't think twice about serving basic cornbread when is on the table. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Season with salt and pepper, then pop them on a high shelf of the oven to roast for 25-30 minutes or until tender when tested with a skewer. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Cook the onion and cumin for 2 minutes, then add the carrot and celery and cook for 3 minutes more, stirring frequently. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is a wonderful soup. Continue roasting the pumpkin and onion for about another 20 minutes or until soft. Preheat oven to 350 degrees F (175 degrees C). As well as food, he really, really likes coffee. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Step 2 Place pumpkin, carrots and onions in a baking dish or roasting pan. That means there aren’t many dishes that wouldn’t benefit from some, and they can be used in a variety of dishes from salads to stews, and more besides. 1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups), ¼ cup cold-pressed extra-virgin olive oil. Sprinkle the spices over the pumpkin with some black pepper. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured. Brush with olive oil; sprinkle with salt, allspice, and white pepper. Bake in the preheated oven until soft, about 45 minutes. The spices in this soup really marry up well and make this the tasty, flavorful soup it is. • 1 litre hot vegetable stock. Add the roasted pumpkin and stock. Step 4 Bake in the preheated oven … Bring to the boil, then reduce the heat and simmer for 20 minutes. I rarely write reviews because I ad-lib my recipes so often. For a vegetarian option, use Masse(R) chicken-style stock, which is vegetable-based. Roast the pumpkin for … Stir in chicken stock and coconut milk. Add the reserved pumpkin seeds to a bowl and toss with 1 tablespoon coconut milk and 1 tablespoon flour. Honestly though, there’s nothing quite like a proper pumpkin soup. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Try, for example, tossing goat’s cheese, rocket, toasted pine nuts and diced roasted pumpkin through al dente pasta with a lug of olive oil – you might not have thought the combination of pasta and squash would work but it’s a firm favourite of mine. I added two regular yukon gold potatoes, used one parsnip to replace one of the carrots, used a white sweet potato, used butternut squash instead of pumpkin because I already had it on hand, used only one red onion (but it was pretty big), added 2 tsp. Roast for about 40 minutes then remove garlic and put aside. Peel the sweet potato and squash when cool enough to handle. Burns supper: the best thing about January, The best, boldest coffee cake in the world, Healthy Halloween treats from The Happy Pear, How to live a breezy, easy dairy-free life, Pearl barley & chorizo soup: Jamie Oliver, How to make ratatouile style briouats: Jamie’s Food Team, Using Jamie Oliver’s chilli, rosemary and garlic herb crust: Jamie’s Food Team. Bake for 35-40 minutes or until the pumpkin is soft. Preheat oven to moderately hot (200°C or 180°C fan-bake). Meanwhile melt the butter in a large saucepan over a high heat, add the onion, stir it round and when it begins to colour round the edges, after about 5 minutes, turn the heat down. • 1 teaspoon dried chilli Combine pumpkin, garlic and onion in a large baking dish; drizzle with oil. Heat the remaining oil in a large saucepan. • 1 stick of celery This makes it not only taste good, but full of all the health benefits of the coconut. • 1.5kg edible pumpkin Brush with olive oil; sprinkle with salt, allspice, and white pepper. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips. Bake in the preheated oven until soft, 30 to 40 minutes. It’s also a great way of fleshing out a vegetarian chilli or stew – simply roast in chunks and stir through before serving. Remove from heat. Most people cannot tell that you have used coconut milk instead of cream. 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