Roasted Pumpkin Soup
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INGREDIENTS
- 1 kg Pumpkin
- 1 Large onion, sliced
- 2 Cloves garlic, chopped
- 3 Carrots, peeled and cut into chunks
- 1 Tablespoon dry coriander powder
- 3 tablespoons extra virgin olive oil
- 500 ml bio vegetable stock
- 2 Teaspoon salt
- 1 Teaspoon black ground pepper or more to taste
- Bio Vegetal crema (optional for serving)
DIRECTIONS
- Cut the pumpkin in half and scoop out the seed with a tablespoon, then cut it into medium size wedges.
- Peel the carrots with a peeler and then cut them into big chunks, cut onion and garlic into slices.
- In a large baking, tray arrange pumpkin and carrots in a single layer and brush them with olive oil, add salt and pepper to taste and cook in a preheated oven at 200 degrees C for 45 minute
- Let them cool and remove the pumpkin flesh with a spoon.
- Head a large pot in a medium heat and add 1 tablespoon of olive oil, add the onions and let them cook for 3 minutes, add garlic and let cook until are translucent.
- Add the coriander powder, roasted carrots, pumpkin, and the vegetable stock. Cover and simmer for 10 more minutes.
- Let it cool and blend the soup using an immersion blender or transfer into a regular blender.
- Pass the soup through a strainer, this separates out any big chunks left behind the blender and make the soup smoother.
- Return soup to the pot and stir through extra water if is to thick and reheat gently.
- Serve soup into a soup bowl and drizzle over a bit of vegetal cream (optional)
- Serve hot!!
Enjoy !!
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