Roast Pumpkin Soup

Roast Pumpkin Soup
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1.5kg pumpkin, split in two

2 liter chicken stock

Olive oil

1 onion

Zest of one lemon

2 red chillies, chopped

1 tsp of honey

Salt and pepper

1 bulb of garlic

1 cup cream

1 carrot

1 tablespoon coriander seeds

Handful of thyme


Preheat the oven to 180-200 degrees C. Cut the pumpkin in half, remove the seeds and slash it in.

Drizzle some olive oil, salt and pepper and rub well on the cut side of the pumpkin.

Poke the red chili and place it inside the pumpkin with thyme.

Drizzle olive oil on the onion and garlic and put them with pumpkin in the oven to roast.

Remove from the tray and allow the tray to cool. Scoop the flesh of pumpkin into a saucepan. Add onion, garlic and 1 cup of chicken stock and blend the mixture.

Heat pan, add rest of the chicken stock, honey and cream. Bring to gentle simmer and season to taste.

Make the masala with finely chopped red chili, lemon zest, some lemon juice, some extra virgin olive oil,
salt and pepper.

To Serve: Pour into individual cups and garnish with masala.