This baked pumpkin soup is so easy. Baking the pumpkin first seems to caramelise the pumpkin and adds a bit of sweetness and extra creamyness to the soup. I also find that this method is a little easier than boiling the pumpkin. The added herbs and spices in this simple soup make it really delicious. Pumpkins are so versatile and almost any toppings can be added. Crunchy nuts and yoghurt work well with this one.
Recipe & Method
1/2 pumpkin of choice cut into medium sized chunks drizzled with Balsamic vinegar and popped onto a baking tray.
2 x garlic cloves
1 tsp cinnamon
1 star anise, crushed
1 tsp fennel seeds
1 Litre Veggie Stock
Olive Oil
Salt & Pepper to taste
Heat oven to 180-200C and place the pumpkin, garlic & herbs in a baking dish. Drizzle with olive oil a splash of balsamic vinegar and add a cup of the veggie stock, salt & pepper. Bake until the pumpkin is soft and cooked through.
Remove from the oven and place into a blender with the remaining stock or put straight into a pot and stick blend with the rest of the veggie stock and hey presto. Easy tasty healthy pumpkin soup.
Comments