A delicious tasty pumpkin soup, perfect with warm crusty bread
Serves 6
Ingredients
- 750g pumpkin, peeled, seeded and cubed
- 2 carrots, coarsely chopped
- 2 onions cut into wedges
- 2 ½ tablespoons rapeseed oil (approximately)
- 1 large potato
- 1 litre water
- 2 – 3 chicken stock cubes
- 250ml double cream
- Black pepper to taste
- Salt to taste
Method
- Preheat oven to 220 C / Gas 7
- Place pumpkin, carrots and onions in ovenproof dish and drizzle with rapeseed oil
- Bake in preheated oven for approx 40 minutes, until soft
- In a large saucepan over a medium heat, bring water and crumbled stock cubes to the boil. Cook potato in simmering water until soft (approx 20 minutes)
- Combine potato and stock with roasted vegetables, puree until smooth. Return to the pan over low heat and stir in cream, pepper and salt.
- Serve soup in bowls and swirl Bell and Loxton Indian Spice Blend over the top. (Remember to shake the bottle well before using to get the spices).