Pumpkin (or Butternut) Soup
When it is cold outside, it is so warming to hold a mug or nourishment and savour the flavour of immune boosting herbs, what is even nicer, is when making the meal is easy and quite laid back. Where exact weights and measurements do not have to be precise. that is my favourite style of cooking.
So, less of the chatter, lets get to the kitchen!
So, less of the chatter, lets get to the kitchen!
Ingredients
1 (scrubbed) pumpkin or large butternut squash (or 2 smaller squash) with seeds and pith removed. Chopped into chunky slices (leave the skin on)
olive oil
2 large red onions, peeled and chunkly sliced
1 bulb of garlic, peeled
2 inch piece of ginger, scraped and rougly chopped
1 red pepper (or pepper of choice) destalked and deseeded and roughly chopped
3 chunky carrots, cleaned, topped and tailed and roughly chopped
Spices to taste - just a sprinkle of garam masala, turmeric, cumin, chilli pepper, salt, black pepper
1 vegeteble stock cube (or flavour of choice)
How to make the soup
On a large baking tray, place the pumpkin (butternut squash) and drizzle with a little olive oil.
Pop in to an oven at 180C and bake for approx 1.5 hours until the skin starts to become a little crispy in places and the flesh is tender
Meanwhile, pop the remaining mixed vegetables in a pan, and drizzle a little olive oil and sprinkle over the spices and salt and pepper to taste. Pop these in the oven and bake for about 1/2 an hour, until the onion and carrot are tender and all of the vegetables have started to caramelise.
When all are cooked, make up the stock with about 1/2 pint of boiling water (you can always add more if needed).
In batches, put some pumpkin (squash), caramelised vegetables, stock and a little water in a blender, and blend until smooth. Put the blended soup into a large bowl. Continue blending and adding to the bowl until all the cooked ingredients are combined. Stir through to combine all the flavours. Keep warm until ready to eat (or refridgerate until ready to heat through and eat). Serve with crisp breads, crusty soda bread or just enjoy straight from a mug.
I find this really nourishing to support a low immune system.
Enjoy
1 (scrubbed) pumpkin or large butternut squash (or 2 smaller squash) with seeds and pith removed. Chopped into chunky slices (leave the skin on)
olive oil
2 large red onions, peeled and chunkly sliced
1 bulb of garlic, peeled
2 inch piece of ginger, scraped and rougly chopped
1 red pepper (or pepper of choice) destalked and deseeded and roughly chopped
3 chunky carrots, cleaned, topped and tailed and roughly chopped
Spices to taste - just a sprinkle of garam masala, turmeric, cumin, chilli pepper, salt, black pepper
1 vegeteble stock cube (or flavour of choice)
How to make the soup
On a large baking tray, place the pumpkin (butternut squash) and drizzle with a little olive oil.
Pop in to an oven at 180C and bake for approx 1.5 hours until the skin starts to become a little crispy in places and the flesh is tender
Meanwhile, pop the remaining mixed vegetables in a pan, and drizzle a little olive oil and sprinkle over the spices and salt and pepper to taste. Pop these in the oven and bake for about 1/2 an hour, until the onion and carrot are tender and all of the vegetables have started to caramelise.
When all are cooked, make up the stock with about 1/2 pint of boiling water (you can always add more if needed).
In batches, put some pumpkin (squash), caramelised vegetables, stock and a little water in a blender, and blend until smooth. Put the blended soup into a large bowl. Continue blending and adding to the bowl until all the cooked ingredients are combined. Stir through to combine all the flavours. Keep warm until ready to eat (or refridgerate until ready to heat through and eat). Serve with crisp breads, crusty soda bread or just enjoy straight from a mug.
I find this really nourishing to support a low immune system.
Enjoy
