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Roasted Pumpkin Soup

by Bliss (follow)
Lunch (1798)      Soup (256)      Pumpkin (119)     
During winter it is always nice to have soup stored in the freezer for when you want a warming and comforting meal. Pumpkin soup is a classic but can often be bland. By roasting your vegetables first and seasoning it with the three C's it will be enjoyable every time.

Preparation Time: 90 minutes
Cooking Time: 25 minutes
Makes: 6 servings

1kg roast pumpkin
500g roasted potatoes
3 onions, roasted
The three C's; 3 tsp curry powder, 2 tsp cumin, 2 tsp coriander
1 heaped tsp crushed garlic
4 tsp chicken stock powder
8 cups of water
150ml cream
Salt & pepper

Preheat your oven to 180-200 degrees.
Peel and cut up the pumpkin, potatoes & onions.
On an oiled tray, bake the vegetables until they are golden brown.

Into a large saucepan, add the onions and cook off with the spices (three C's & garlic).
Add the roasted vegetables, stock and water.
The water should just cover the vegetables (this will ensure your soup will be a thick consistency).

Bring to the boil, then simmer for 20mins.
Take off the heat and allow to cool before blending.
Blend the soup and add additional water to achieve the desired consistency.

Serve with cream on top and crusty bread on the side.

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