Instructions
- Combine the pumpkin, potato, rosemary and 1 T of oil in a large roasting pan. Roast in the a 425° preheated oven for 30 minutes or until tender.
- While the pumpkin and potato are roasting, heat the other 1 T of oil in a large saucepan. Add chopped onion, garlic, paprika and chilli to the pan. Cook stirring for about 10 minutes or until the onion softens.
- Add the roasted pumpkin, potatoes and stock to the onion mixture. Bring it to a boil and then reduce to low. Simmer covered stirring occasionally until it reduces a little (about 10 minutes). Remove the pan from the heat.
- Let cool. Using a blender or potato masher and sieve, puree the cooled mixture.
- Pour into a pan and heat gently adding salt and pepper to taste.
Notes
- Roasting the pumpkin first in this recipe helps bring out the flavor.
- Add chopped leeks in Step 2 for added flavor.
- The recipe can be easily doubled if you need more servings or want to freeze extra portions.
- For a pretty and flavorful touch, pour the soup into a bowl, swirl in some sour cream and sprinkle a little chopped parsley on top.
- The soup can also be served cold.
Seeds
Don't throw away those seeds. They are said to have many health benefits like lowering cholesterol. The seeds are also a good source of protein, zinc and other vitamins.
- Preheat oven 300°
- Rinse the seeds in cold water removing any pulp and strings. Using a paper towel, remove excess water.
- Melt some butter in a pan and remove from the heat. Add the seeds and toss to coat them.
- Use a non-stick baking sheet and spread out the seeds in a single layer. Bake until golden brown (about 30-40 minutes). Stir the seeds occasionally making sure they don't burn.
- Cool and store in an air-tight container.