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Roasted Pumkin Soup

Discover this Autumn recipe full of goodness but with a fun spooky twist.

Roasted Pumpkin Soup

Ingredients, Serves 4

1 large pumpkin
850ml low salt vegetable stock
1 red onion
1 small medium red chilli
1 can of coconut milk
2 cloves of garlic
1 tbsp unsalted butter
1 tsp cinnamon
1 tsp nutmeg
Olive oil for drizzling
Salt & pepper


Instructions

  1. Pre-heat the oven to 180 degrees
  2. Drizzle with olive oil and place in the oven on a roasting tray for 20 minutes, after 20 minutes turn over, drizzle with oil and roast the other side for another 20 minutes.
  3. Whilst the pumpkin is roasting cook the roughly onion, de-seeded red chilli and garlic over a medium heat in the butter and add the cinnamon, nutmeg and pepper
  4. Chop the roasted pumpkin up and add to the pan with the onions add 850ml of hot vegetable stock
  5. Blend until smooth with a handheld blender
  6. Add the coconut milk and warm through
  7. Add a little salt to taste.

For decoration


Add the soup to the bowls and create circles with the soured cream starting with a solid circle in the centre so it should look like a bullseye. I used a piping bag to get an even, smooth circle. Then drag a toothpick or knife from the centre out to the edge of the bowl to create the spider web effect.

Pair with Freixenet Cordon Negro

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