roast pumpkin and chilli soup

roast pumpkin and chilli soup

• 27 Jun 2012

I love pumpkin soup and occasionally I make the soup using pumpkin I've roasted. I found a recipe for roast pumpkin soup with chilli in the April 2012 issue of the BBC Australian Good Food magazine and I've had the page bookmarked ever since. I finally bought some pumpkin on Saturday and roasted it specially for the soup.



When I made the soup I didn't have any fresh chillies on hand so I used a pinch of dried chillies instead. I had to make an emergency dash up to the shops on Sunday to get the fresh red chilli.



I used the leftover stock I had in the fridge, which was a combination of beef and chicken and instead of the sour cream, I used low fat yoghurt.



Once I'd topped the soup with some chopped fresh chilli the end result was a spicy sunday supper. Here's the original recipe for you.

Roast pumpkin and chilli soup
printable version
Ingredients
1 kg butterut pumpkin, peeled, coarsely chopped
2 tablespoons olive oil
2 onions, finely chopped
1 garlic clove, sliced
2 long red chillies, seeded, finely chopped
4 cups (1 litre) salt-reduced vegetable stock
1/2 cup (120g) sour cream

Preheat the oven to 200C or 180C fan-forced. Combine pumpkin and 1 tablespoon of oil in a baking dish. Bake for 30 minutes, turning once, until golden.

Meanwhile, heat remaining oil in a large saucepan on medium. Cook onion, stirring, for 5 minutes, until softened. Add garlic and three quarters of chilli. Cook for 1 minute, until fragrant. Reduce heat to low. Cover and cook for 10 -15 minutes, until onion caramelises. Add pumpkin and stock to onion mixture. Bring to the boil on high heat. Remove from heat. Cool slightly.

Using a stick blender, blend until smooth. Stir through 1/3 cup of sour cream. Season. Ladle into serving bowls. Serve topped with remaining sour cream and chilli.

See you all next week,

Jillian