Friday, 10 October 2014

roast pumpkin soup with sage, garlic & chilli


Here is my recipe for roast pumpkin soup with sage, garlic and chilli - perfect for colder Autumn nights in front of the fire.  I had been given a large amount of pumpkin by our lovely friends from their vegetable garden and large pumpkin harvest and was looking forward to using it up.  I love the changing of seasons and colours in the Limousin countryside with leaves slowly dropping and turning orange.  It's a time to keep warm and look after ourselves. Colds and flu are around so keeping the vitamin and healthy food intake up is a must.  This pumpkin soup is packed with flavour and the chilli and garlic will help keep the colds away too. Roasting the pumpkin first adds a nice smoky/sweet flavour which adds a bit more oomph than just boiling the pumpkin in stock.  This is a really flexible recipe - you can use the same method but add lots of different variations of spices.  It's good with a few tsps of ras el hanout or curry powder added instead at step 2.  Or add some red peppers or carrots too if you have some of them needing to be used up. This recipe is just a simple starting point and one of my favourite ways of cooking with pumpkin. Let me know how you cook yours...

preparation time:  5-10 minutes
cooking time:  35-40 minutes
serves 4-6 
recipe by:  De Tout Coeur Limousin 

ingredients:

1 small pumpkin (seeds removed in thick slices - unpeeled)
1 onion (roughly chopped) 
1.5 litres stock (veg or chicken)
1 fresh/dried chilli (roughly chopped) 
small bunch fresh sage (1 tbs dried sage)
3-4 cloves garlic
splash olive oil
salt and pepper to taste

method:
  1. preheat oven to 200c
  2. add the pumpkin, onion, garlic, chilli and sage to a large roasting tin - season and add a splash of olive oil
  3. roast for about 20-25 minutes until the pumpkin is softened
  4. remove from the oven and leave to cool enough to handle to scoop out the pumpkin flesh from the skin.
  5. transfer the pumpkin flesh and everything else from the roasting pan into a large saucepan with 1.5 litres hot stock (add more/less depending on how thick you like your soup.  
  6. bring to the boil and simmer for 5-10 minutes before blending.
  7. serve immediately with crusty bread.  Bon Appetit! 
Do say bonjour and leave a comment below and let me know your favourite pumpkin recipes too.  We look forward to welcoming you soon to beautiful rural France at De Tout Coeur Limousin 

Click here to check out our other recipes.  





This recipe is featured on:  

no-waste-food-badge
Elizabeth's Kitchen Diary No Waste Food Challenge hosted by Vohns Vittle's


No Croutons Required hosted by Tinned Tomatoes and Lisa's Kitchen


Cooking with Herbs for October: Scarborough Fair Herbs


Cooking with Herbs Lavender and Lovage


cooking with herbs hosted by Lavcnder and Lovage




credit crunch munch with  a new addition blogfuss free flavours and fabfood4all.co.uk



Credit-Crunch-Munch

November's Simple and in Season hosted by Ren Behan and Feeding Boys and a Firefighter

Simple and in Season

Family Foodies Goes Vegetarian hosted by Eat Your Veg and Bangers & Mash,
family-foodies


10 comments:

  1. Delicious! I love how great the pumpkin harvest is this year. Thanks for entering such a lovely recipe into the #NoWasteFoodChallenge

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  2. thanks so much - happy to be taking part. Hope to be growing my own pumpkin next year too. One of my favourite veg :-)

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  3. Lovely recipe. I made some super warming chunky soup this last weekend. I used roast pumpkin with sage too and added carrots, potatoes, dried lentils, split peas and barley flakes. Beautiful orange colours to match the autumn leaves xx

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    Replies
    1. Thanks - sounds good with the added pulses & barley flakes :-)

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  4. Lovely soup. I like the additions of sage and chilli, bet they made it really flavourful

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    Replies
    1. Thanks Alison - they are nice Autumn flavours - and the chilli and garlic great for keeping colds at bay too ;-)

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  5. Great combination of flavours. I am really into squash at the moment. Thanks for linking up to No Croutons required. The roundup is now live.

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    1. It's great isn't it? Love squash and pumpkin of any kind. Keep meaning to try out a pumpkin pie recipe too... Thanks for hosting No Croutons Required - great to take part :)

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  6. Just the perfect recipe to fend off this cold! Sounds delish. Thanks so much for linking up to November's Family Foodies Vegetarian event.

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    Replies
    1. We need all the help we can get with the cold weather - just love pumpkin - do you have any good recipes with it?

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Thanks for stopping by. Your comments are always appreciated.