Author Topic: Roasted Pumpkin Soup  (Read 15379 times)

Offline EmeraldSue

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Roasted Pumpkin Soup
« on: May 22, 2013, 12:26:16 pm »
This recipe comes from DD's Junior Masterchef book, and it is my favourite soup.
I have halved the original recipe, so that it will fit in Thermie, but I usually make the original quantity, and process it in two batches. The first batch, I freeze after I've puréed it and added the liquid. ie I don't heat it at all. Then I continue with the second batch, heat and eat.
I made this recipe in my ThermoChef, so if making it in a Thermomix, consider dropping the speed by one level. Don't worry too much as the speed is not critical to the recipe- it is personal preference as to how puréed you like your soup. I like mine a little chunky, so if you like it smooth, purée on speed 5 or for a little longer. Enjoy!

Ingredients:
600g -700g butternut pumpkin ( approx one medium)
1 tablespoon olive oil
1 red onion
2 large carrots
1 red capsicum
2 teaspoons stock powder (I use Tenina's chicken stock powder)
800ml water

Method:
1. Preheat oven to 180C
2. Cut the pumpkin in half, longways, and scoop out and discard the seeds. Brush with 1/2 tablespoon of oil and place cut side down onto an oven tray and bake for 25 minutes.
3. Meanwhile, cut carrots lengthways, and then into chunks. Repeat with capsicum, and cut onion into  thin wedges. Rub vegetables with 1/2 tablespoon of oil and after the 25 minutes is up, add to the pumpkin and roast for a further 25 minutes, or until soft.
4. When the pumpkin is cool enough to handle, remove the skin, chop into chunks and place into the bowl of your Thermie with the other veggies. Purée on speed 5 for 15 seconds.
5. Add water and stock powder and purée on speed 5 for a further 15 seconds.
6. Heat on cook (varoma) setting on speed 2 for 10 minutes.
7. Serve and garnish with honeyed croutons.

Honeyed Croutons:
Once you have removed the veggies from the oven, turn the temperature up to 200C.
Cut a bread roll into chunks, and drizzle with 1 tablespoon of honey and 1/2 tablespoon of olive oil. Place on a baking tray and bake for 8-10 minutes, or until crisp. Cool.

Notes:
I like to season my soup with freshly milled black pepper, and garnish it with a tablespoon of plain yoghurt, chopped coriander and a sprinkle of croutons. Sometimes I also add some chopped, crispy bacon to the garnish.
Obviously, you can replace the water and stock powder with  vegetable or chicken stock, and can reduce liquid to 600ml if you like a thicker soup or increase to 1litre if you like it thinner.
"A messy kitchen is a happy kitchen and this kitchen is delirious." Anonymous

Offline fundj&e

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Re: Roasted Pumpkin Soup
« Reply #1 on: May 22, 2013, 06:46:50 pm »
sounds nice ES. must try it soon
i don't need a recipe i'm italian

Offline Aussie Brenda

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Re: Roasted Pumpkin Soup
« Reply #2 on: May 22, 2013, 09:32:08 pm »
I think this sounds delicious I have a couple of pumpkins so will give it a try, thanks.

Offline Halex

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Re: Roasted Pumpkin Soup
« Reply #3 on: May 22, 2013, 11:33:03 pm »
It looks really delicious :)

Thanks ES :-*
Mum to Crown Prince......

Offline Kimmyh

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Re: Roasted Pumpkin Soup
« Reply #4 on: May 23, 2013, 02:00:49 pm »
Thanks ES looking forward to trying this soon.

Offline Halex

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Re: Roasted Pumpkin Soup
« Reply #5 on: May 26, 2013, 12:09:16 am »
Lr & I are making this while dh & cp are at soccer :)

All done, tastes lovely, looking forward to having this for dinner.

 :)
« Last Edit: May 26, 2013, 03:27:53 am by Halex »
Mum to Crown Prince......

Offline CreamPuff63

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Re: Roasted Pumpkin Soup
« Reply #6 on: May 26, 2013, 04:52:50 am »
Wish I had access to a printer  :-))
Non Consultant from Perth, Western Australia

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Offline mab19

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Re: Roasted Pumpkin Soup
« Reply #7 on: May 26, 2013, 09:02:43 am »
Yum this sounds lovely :)
The  man who said it can't be done should not interupt the woman doing it.

Offline Halex

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Re: Roasted Pumpkin Soup
« Reply #8 on: May 27, 2013, 11:28:27 am »
This was lovely, served with a dash of cream & crutons, yum :P

For the crutons I used yesterdays left over 1hr rolls :)

Thanks ES, will try the other junior masterchef recipe next time to compare.

Thx :)
« Last Edit: May 27, 2013, 11:30:12 am by Halex »
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Offline EmeraldSue

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Re: Roasted Pumpkin Soup
« Reply #9 on: May 27, 2013, 11:58:48 am »
Glad you liked it - we must have the first Junior Masterchef book.
"A messy kitchen is a happy kitchen and this kitchen is delirious." Anonymous

Offline Halex

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Re: Roasted Pumpkin Soup
« Reply #10 on: May 27, 2013, 11:35:26 pm »
Our junior masterchef is recipes from around the world :)
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Offline obbie

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Re: Roasted Pumpkin Soup
« Reply #11 on: May 29, 2013, 01:07:06 am »
Great, love soup. will make
My Thermomix,  Kitchen Aid, Pizza oven, Nu Wave 5 in 1, Spatulas, all brings love, laughter, happiness, and great food  to my kitchen.

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Offline BeezeeBee

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Re: Roasted Pumpkin Soup
« Reply #12 on: May 29, 2013, 02:09:50 am »
Have not made pumpkin soup before, and this sounds yummy. Bought butternut pumpkin and will try soon.

How do you make Tenina's stock powder? Is that better than the vegetable stock in the EDC? I went to a TM class recently and the consultants swear by it :)

Offline judydawn

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Re: Roasted Pumpkin Soup
« Reply #13 on: May 29, 2013, 02:22:03 am »
How do you make Tenina's stock powder? Is that better than the vegetable stock in the EDC? I went to a TM class recently and the consultants swear by it :)

Do you mean Tenina's stock powder or the vegetable stock concentrate BZB. 

Tenina's recipe is only in her book For Food's Sake which you can purchase here.  It's a great book.

You could use the veg stock concentrate in this recipe or ordinary bought chicken stock powder if you didn't want to go to the expense of buying the book.  In any recipe I just swap ingredients with what I have in the pantry or fridge without any great detriment to the finished dish.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline BeezeeBee

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Re: Roasted Pumpkin Soup
« Reply #14 on: May 29, 2013, 02:50:18 am »
Thanks JD.

Will probably get her book once I've worked through the EDC and the forum...and that's going to take me a longggg time. The abundant wealth of info here is amazing! :)