Roasted Pumpkin Soup

1 cup PUREHARVEST Almond Milk
1kg (2.2 lb) pumpkin I use crown
1 head garlic
3 tbsp olive oil
Salt and fresh ground pepper
1 tbsp olive oil
1 onion
2 stalks celery
2 medium carrots
1/2 tsp each ground cumin and cardamom
1 tsp turmeric
2 cups chicken stock
1/2 teaspoon fresh chilli, crushed (optional) or ¼ ground chilli powder.
Pumpkin Garlic Soup
  • First thing to do is cut the pumpkin into medium wedges, skin on. I don’t cut them to small as I am roasting them without pealing to get a bit of extra flavour in to the pumpkin while it roasts. Toss in olive oil, season with salt and pepper in a roasting tin.
  • Cut the top off a head of garlic and drizzle a little oil over the cloves and wrap the garlic in tin foil and add to the pumpkin. Roast at 200C for 30 minutes or until the pumpkin is soft.
  • About 5-10 minutes before the pumpkin is cooked coarsely chop the onion, celery and carrot and fry over a medium heat until the onion is translucent. Add the ground cumin, cardamom and turmeric and fry briefly. Add the stock, salt and pepper to season and chili (if you like a bit of heat in your soup). Bring to the boil and then reduce to simmer for 15 minutes.
  • Once this is simmering remove the pumpkin and garlic from the oven and let cool till its cooled enough to handle. Remove the skin from the cooked pumpkin and then squeeze out the roasted garlic and add to the soup along with the pumpkin. Add the PUREHARVEST Almond Milk, stir to combine and warm on a low simmer for another 5 minutes. Remove from the heat.
  • Once cooked blend in batches and adjust the seasoning to taste if needed.
  • I serve with some sour cream and chopped chives or parsley.

(Recipes and Images Copyright Chef Jimmy Boswell 2014)


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