Spicy Roast Pumpkin and Potato Soup
  1. Preheat oven to 200°C. Place the pumpkin on one side of a baking dish and the potato on the other then drizzle both with a little of the olive oil. Sprinkle the pumpkin with dried chillies and fennel seeds and scatter the potato with thyme leaves, then season both vegetables with salt and pepper. Bake pumpkin and potato for approx. 35-40 minutes or until golden and cooked through.
  2. Heat a large saucepan, add the remaining olive oil and butter and fry the onion and garlic until soft and translucent. Add the pumpkin and potato and roughly mash. Pour in the stock, bring to the boil and reduce the heat and simmer for 15-20 minutes.
  3. At this stage you can choose to blend until smooth with either a hand held blender or food processor. Return to the pan and reheat if necessary.
  4. Stir through the cream and season to taste. Serve with cracked black pepper and crusty bread.

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