Recipe: Roast Pumpkin, Pepper and Tomato Soup

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Ah, late summer (or early autumn depending on your point of view), when the pumpkins and squashes hit the veg boxes and I wonder what I’m going to do with them. Let’s get the obvious one out of the way first – soup! Pumpkins (like their cousins, courgettes) make great soup. They blend to a wonderful smooth, creamy texture and they add a background sweetness that never really overpowers anything they’re in.

This recipe calls for roast pumpkin and if you’re going to put the oven on to roast one vegetable, you may as well roast a few at the same time. Unusually for me, this is a more liquid soup, rather than the thicker ones which are my forte.

Roast Pumpkin and Pepper Soup photo DSCN1708_zps3aa25382.jpg

Ingredients
1 small pumpkin, deseeded and sliced
2 red peppers
4 tomatoes, halved
2 tbsp olive oil
1 red onion, chopped
1 clove garlic, chopped
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 litre vegetable stock
Harissa paste
Lemon juice

Pre-heat the oven to 180C.
Put the pumpkin pieces, peppers and tomatoes on a shallow roasting tin, drizzle with the olive oil and sprinkled with black pepper.
Bake for 45 minutes until they are all charred round the edges and the pepper skins are blackened.
Remove from the oven and let cool.
When cool enough to handle, remove the skins from the tomatoes and pumpkin pieces and the skins and seeds from the peppers.
Heat a little oil in a large saucepan.
Sweat the onion and garlic until they are softened and translucent.
Stir in the coriander, cumin and paprika.
Now add the tomatoes, pumpkin pieces and peppers to the saucepan.
Pour over any of the juices from the roasting tin.
Pour over the vegetable stock.
Season with salt and pepper.
Bring to temperature and simmer, covered, for 30 minutes.
Remove from the heat and blend to a smooth consistency.
Check for seasoning and serve with a little drizzle of harissa paste and a squeeze of lemon juice.

Serves 4

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