Easy Fast Cooking Roasted Pumpkin Soup Most Delicious

Fast cuisine ultimate Roasted Pumpkin Soup easy, bouncy, practical.

12 ingredients, 6 steps, cooking Roasted Pumpkin Soup

Good Afternoon every body, at this time you can make recipe Roasted Pumpkin Soup with 12 ingredients and 6 steps. Below this is how to prepare, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Roasted Pumpkin Soup.

Ingredients for Roasted Pumpkin Soup

1. Prepare 800 g : pumpkin, in bite-sized pieces.
2. Prepare : Ground black pepper.
3. You need : Sea salt.
4. It’s 2 tsp : dried coriander.
5. Prepare 1 tsp : dried chilli flakes.
6. You need 1/2 tsp : dried cumin.
7. Prepare : Olive oil.
8. You need 2 : large onions, chopped.
9. It’s 3 cloves : garlic, chopped.
10. You need 2 sticks : celery, chopped.
11. You need 1 : carrot, diced.
12. You need 1 1/2 litres : vegetable stock. I used “Marigold” powder.

If all composition Roasted Pumpkin Soup it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Step by Step Cooking Roasted Pumpkin Soup

1. Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
   
2. Mix the chilli flakes, coriander, cumin and a pinch of salt.
   
3. Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
   
4. Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
   
5. Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
   
6. Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.
   
7. Finish and Enjoy.

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