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:  

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 hosted by Lavcnder and Lovage

& 

credit crunch munch with  a new addition blog, fuss free flavours and fabfood4all.co.uk




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



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