Serves: 2
Takes: 45 mins
Spicy Munchkin Pumpkin & Roasted Veg Soup |
Warming, hearty and utterly delicious are three words which perfectly describe this soup, perfect for a cold autumn night, where the air is pure and crisp, this soup warms you from the inside out. This soup is one of those happy accidents; where you use everything that's left in your fridge (quite literally) and it turns out to be so divine you just want to keep eating it over and over. My housemates and I are going to a fireworks display tonight which I'm really excited about, I'm going to wrap up warm and enjoy the cool air on my face and the beautiful display. Fireworks are one of those things that bring me back to my childhood; every year my family would go to various fireworks displays, not to mention the one from my primary school which I always watched in awe, from my bedroom window. There's something quite magical about fireworks, that no matter how old you are make you feel like a kid again, and that's something we could all use a little bit more often.
You'll need:
- Roasting dish
- Chopping board
- Knife
- Blender
Spicy Munchkin Pumkin & Roasted Veg Soup |
Ingredients:
- 1 munchkin pumpkin
- 1 zucchini
- 3 medium tomatoes
- 3 medium carrots
- 3 medium red onions, peeled
- 3 garlic cloves
- 2 large chilies
- 1/2 inch ginger
- 1 tbsp olive oil
- handful rosemary
- salt & pepper
- 2 cups veggie stock, cooled
- Rolls or crusty bread, toasted (to serve)
Method:
- Pre-heat the oven to 200°C.
- Cut the pumpkin into quarters and scrape out the seeds, then chop the tomatoes, carrots, red onion, ginger & chilies into small chunks and place into the baking dish.
- Add the garlic clove and rosemary to the dish, drizzle with olive oil, sprinkle over salt & pepper and roast for 30 minutes.
- Leave the veg to cool slightly before adding to the blender with the stock and blending until smooth.
- Heat through gently & serve up with some warm crisp bread of your choice and enjoy! Cassidy xx
Spicy Munchkin Pumpkin & Roasted Veg Soup |