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
-
Pre-heat the oven to 180 degrees
-
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.
-
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
-
Chop the roasted pumpkin up and add to the pan with the onions add 850ml of hot vegetable stock
-
Blend until smooth with a handheld blender
-
Add the coconut milk and warm through
-
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.
