SLIDER

roast pumpkin and chilli soup

I love pumpkin soup and occasionally I make the soup using pumpkin I've roasted. I found a recipe for roast pumpkin soup with chilli in the April 2012 issue of the BBC Australian Good Food magazine and I've had the page bookmarked ever since. I finally bought some pumpkin on Saturday and roasted it specially for the soup.

roast pumpkin and chilli soup

When I made the soup I didn't have any fresh chillies on hand so I used a pinch of dried chillies instead. I had to make an emergency dash up to the shops on Sunday to get the fresh red chilli.

roast pumpkin and chilli soup

I used the leftover stock I had in the fridge, which was a combination of beef and chicken and instead of the sour cream, I used low fat yoghurt.



Once I'd topped the soup with some chopped fresh chilli the end result was a spicy sunday supper. Here's the original recipe for you.

Roast pumpkin and chilli soup

printable version

Ingredients

1 kg butterut pumpkin, peeled, coarsely chopped
2 tablespoons olive oil
2 onions, finely chopped
1 garlic clove, sliced
2 long red chillies, seeded, finely chopped
4 cups (1 litre) salt-reduced vegetable stock
1/2 cup (120g) sour cream

Preheat the oven to 200C or 180C fan-forced. Combine pumpkin and 1 tablespoon of oil in a baking dish. Bake for 30 minutes, turning once, until golden.

Meanwhile, heat remaining oil in a large saucepan on medium. Cook onion, stirring, for 5 minutes, until softened. Add garlic and three quarters of chilli. Cook for 1 minute, until fragrant. Reduce heat to low. Cover and cook for 10 -15 minutes, until onion caramelises. Add pumpkin and stock to onion mixture. Bring to the boil on high heat. Remove from heat. Cool slightly. Using a stick blender, blend until smooth. Stir through 1/3 cup of sour cream. Season.
Ladle into serving bowls. Serve topped with remaining sour cream and chilli.


On a completely separate matter, my comments section has been hit hard by spam the past couple of weeks. I'm not quite sure why they bother because I moderate all my comments to ensure spam never appears. Generally the comments are innocuous but I received one that was a bit unpleasant in tone, which upset me. My blog is my happy place so all this spam is making me consider shutting down the comments section. If I did so, would you miss commenting?

I'm looking forward to getting some no-spam replies from you. See you all next week,

Jillian

PRINT RECIPE

2 comments

  1. Anonymous6:56 pm

    Hi Jillian, firstly your soup images are beautiful. I love the idea of adding chilli. I personally adore your blog and I look forward to your beautifully written posts and inspiring images. You are so creative and I am sure I don't speak alone in saying that your blog is incredibly inspiring among us like minded folk. Spam is a major Internet problem and it is sad that you have experienced an upsetting issue. At the end of the day you need to do what works for you. I will continue to read your blog and support whatever decision you make. Best wishes, Kathy.

    ReplyDelete
    Replies
    1. Hi Kathy,

      I just checked my email and guess what, one true comment and one spam. I'll mull over the spam issue for a while and let you know my decision.

      My work life is very dreary at the moment so many thanks for your kind words 'cos I need a bit of sunshine in my day.

      thx,

      J

      Delete

© DELICIOUS BITES • Theme by Maira G.