Pumpkin Soup Weather!
The weather is getting cooler and we are craving those comforting foods that give us a warm and cosy feeling inside. At Habitare HQ one of our favourite Autumnal dishes is the classic pumpkin soup. We would love to share with you a version that is a little bit different, but just as cosy.
SPICED ROASTED PUMPKIN, RED CAPSICUM AND CARROT SOUP
1/2 a large butternut pumpkin, peeled and cubed
2 x red capsicums, cut into large chunks
4 x carrots, peeled and cut into thick discs
1 x red onion, peeled and quartered
2 x cloves of garlic, finely diced
1 x small bunch of coriander, stems only, rinsed and finely chopped
1 x tablespoon coriander powder
1 x tablespoon cumin seeds
1 x teaspoon fennel seeds
1 x teaspoon Aleppo pepper (or chilli flakes) - if you don't enjoy a bit of heat just leave this out
1 x tablespoon salt flakes
1L chicken stock
Set your oven to 180°C.
Add your pumpkin, red capsicum, carrot and onion to a baking dish and sprinkle over the sea salt, cumin seeds, fennel seeds, coriander powder and some olive oil. Roast until soft and slightly charred on the edges, giving the veggies a little shake every 20 minutes or so.
In a large saucepan or stockpot, heat up some olive oil and cook the coriander stems and garlic on a medium heat until fragrant and translucent. Add the roasted veggies and Aleppo pepper and cook for around 5 minutes until fragrant.
Add your chicken stock and boil on a low to medium heat, covered, until everything is soft. Blend carefully with a stick blender. Season to taste, and add more water for a thinner consistency.
We like to serve ours with a squeeze of fresh lemon juice, and a side of warm crusty bread doused in butter for dipping. You could also drizzle with ol' faithful: sour cream.
Why not up the ante and eat your pumpkin soup out of a pumpkin? It's like a pumpkin inception. Check out our super cute Pumpkin Soup Bowls: