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Roasted Pumpkin Soup

Yields-4 ServingsPrep Time-15 minCook Time-30 minTotal Time-45 min

 10 g clarified butter
 600 g pumpkin
 100 g leeks
 50 g celery
 150 g chopped carrots
 2 bay leaves
 800 ml chicken broth
 10 g mint leaves
 4 tbsp lemon juice
 1 tbsp ground cumin
 2 pimento crushed in a pestle and mortar
 ½ tsp cayenne pepper
 1 tsp paprika
 1 red onion, sliced and cooked well for garnish
 1 red pepper, sliced and cooked for garnish
 20 g pumpkin seeds, roasted
1

Preheat oven to 180C, 350F, Gas Mark 4

2

Add the pumpkin, leek, carrots, celery and cook for 10 minutes until golden brown, stirring occasionally.

3

Add the spice mix and then cook for a couple of minutes, stirring continuously so the spices don't burn. Add the bay leaves and cover with chicken stock.

4

Bring to simmer and cook gently for 20 minutes until the vegetables are tender.

5

Meanwhile, make the garnish: melt the butter in a pain and stir in the pumpkin seeds. Arrange them on a non-stick baking sheet and bake in a pre-heated oven for 12 minutes. Slice the red pepper and red onion and fry or roast until well cooked and crispy.

6

Remove the bay leaves and blitz the soup in a blender with the mint until smooth. Season to taste with salt, pepper and lemon juice.

7

Garnish the soup with a sprinkle of toasted pumpkin seeds, onion, red pepper and a small tsp of crème Flèche or yogurt and serve.

Nutrition Facts

Serving Size 4

Servings 0

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