Roast pumpkin and caramelized onion soup

Tales of a Kichen | Roast pumpkin and caramelized onion soup

Perth has been terribly cold these days and cold weather demands soup. In addition to lots of miso soup, I’ve been loving broccoli soup and this beautiful roast pumpkin soup. Because pumpkins are IN SEASON and cooking with the seasons is what’s up.

Tales of a Kichen | Roast pumpkin and caramelized onion soup

Tales of a Kichen | Roast pumpkin and caramelized onion soup

Whenever I use a whole pumpkin (and this is all the time because I don’t buy half a pumpkin covered in plastic), I scoop out the seeds, wash them well and roast them. Pumpkin seeds make a gorgeous, nutrient packed snack! So don’t bin them.

http://talesofakitchen.com/snacks/garlic-and-sesame-crispy-baked-chickpeas/

Roast pumpkin and caramelized onion soup

Serves 3-4

Ingredients

  • 1 medium sized Hokkaido pumpkin, scoop out the seeds and slice it into medium chunks with the skin on
  • 4 TBSP olive oil
  • 4 red onions, finely sliced
  • 3 TBSP balsamic vinegar
  • 2 regular potatoes, cubed
  • 1 medium sweet potato, cubed
  • 3 garlic cloves, grated
  • 5 cups veggie stock
  • 2 TBSP coriander powder
  • 2 TBSP dry oregano
  • 2 TBSP dry thyme
  • 1 TBSP turmeric powder
  • 1 TBSP garlic powder or garlic granules
  • pinch chili powder
  • salt and pepper, to taste
  • 2 TBSP apple cider vinegar
  • To serve: coconut yogurt, toasted almonds, toasted sesame seeds, these roasted chickpeas and fresh herbs (optional: 1 TBSP balsamic vinegar)

Steps

  1. Preheat the oven to 200C and line a tray with baking paper.
  2. Prep the pumpkin and add the cubes to a large bowl with 2 TBSP coconut oil. Add it to the pan and roast for 20 minutes.
  3. Add 2 TBSP coconut oil to a medium pan on low heat, with the onions and balsamic vinegar. Cook for 20 – 30 minutes, stirring often, until soft and caramelized. Then turn off the heat and set aside.
  4. While the onions are cooking, add the potatoes (regular and sweet) to a medium-large pot, with the garlic, all the veggie stock and all the spices (coriander, oregano, thyme, turmeric, garlic powder and chili). Cook for about 20 minutes, until the potatoes are tender. Turn off the heat and allow to cool a bit.
  5. After the potatoes, the pumpkin and the caramelized onion cooled a bit, add a bit of each to a blender and puree. Do this in batches until you puree everything and then return to a large pot.
  6. To serve, heat the soup again, with 2 TBSP of apple cider vinegar and season to taste with salt and pepper.

Curry pumpkin seeds

Ingredients

  • seeds of 1 Hokkaido pumpkin, washed well and patted dry
  • 2 tsp curry powder
  • 1 tsp coconut oil

Steps

  1. Preheat the oven to 200C and line a tray with baking paper.
  2. Toss the pumpkin seeds with the coconut oil and curry powder and spread into the pan.
  3. Bake for about 10-15 minutes, until completely dry.
  4. Allow to cool before serving.
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