More soup for you!
Ok.
So it may just so be that I am obsessed with pumpkin soup.
Or, to be honest, all things pumpkin.
Can you guess the one vegetable that Muffin just really hates?
Yeahhh......... that would be pumpkin.
(I know, what a weirdo.)
THUS, I naturally make variations of this soup fairly often! He (doesn't) loves it!
I love soups that start out with a roasted vegetable base, because I think it adds a lot more concentrated flavour than just boiling the be-jesus out of them.
You can easily make this soup in 1 hour, chuck everything in the oven and then blitz together in one big pot!
Who doesn't love that?!
Spicy yellow pumpkin soup.
1 Tablespoon garlic & chili paste
1 teaspoon oil
1 teaspoon cumin
1/2 medium butternut squash, chopped roughly
4 carrots, chopped roughly
1 bulb garlic, sliced horizontally once
1 large onion, chopped roughly
2 Tablespoons thai yellow curry paste
1 tin coconut milk
1 tin vegie stock
1/2 cup milk/soy
yoghurt to calm and garnish
s+p
Preheat oven to 180C.
Mix together garlic chili, oil, cumin, squash, carrots and salt in a big bowl, toss to coat.
Wrap garlic, flesh side down in foil.
Pour everything on a baking tray and bake in oven until tender - about 40 minutes.
Fry curry paste and onion in large saucepan until tender.
Add in coconut milk and stock.
Squeeze out garlic and add roasted vegetables.
Blitz with a stick blender and taste, if the curry flavour is too pungent then add more milk or water.
Every batch is different and in this batch I added almost 1 extra cup of liquid to balance out the flavours.
Season with salt and serve warm with drizzles of cold plain yoghurt.
For extra excitement, I like to bake the pumpkin seeds with a oil and a sprinkle of cumin and salt until crunchy and brown - about 10 minutes. Sprinkle on top... or just eat them like popcorn :D
So it may just so be that I am obsessed with pumpkin soup.
Or, to be honest, all things pumpkin.
Can you guess the one vegetable that Muffin just really hates?
Yeahhh......... that would be pumpkin.
(I know, what a weirdo.)
THUS, I naturally make variations of this soup fairly often! He (doesn't) loves it!
I love soups that start out with a roasted vegetable base, because I think it adds a lot more concentrated flavour than just boiling the be-jesus out of them.
You can easily make this soup in 1 hour, chuck everything in the oven and then blitz together in one big pot!
Who doesn't love that?!
Spicy yellow pumpkin soup.
1 Tablespoon garlic & chili paste
1 teaspoon oil
1 teaspoon cumin
1/2 medium butternut squash, chopped roughly
4 carrots, chopped roughly
1 bulb garlic, sliced horizontally once
1 large onion, chopped roughly
2 Tablespoons thai yellow curry paste
1 tin coconut milk
1 tin vegie stock
1/2 cup milk/soy
yoghurt to calm and garnish
s+p
Preheat oven to 180C.
Mix together garlic chili, oil, cumin, squash, carrots and salt in a big bowl, toss to coat.
Wrap garlic, flesh side down in foil.
Pour everything on a baking tray and bake in oven until tender - about 40 minutes.
Fry curry paste and onion in large saucepan until tender.
Add in coconut milk and stock.
Squeeze out garlic and add roasted vegetables.
Blitz with a stick blender and taste, if the curry flavour is too pungent then add more milk or water.
Every batch is different and in this batch I added almost 1 extra cup of liquid to balance out the flavours.
Season with salt and serve warm with drizzles of cold plain yoghurt.
For extra excitement, I like to bake the pumpkin seeds with a oil and a sprinkle of cumin and salt until crunchy and brown - about 10 minutes. Sprinkle on top... or just eat them like popcorn :D
I lurrrrve roasted veggie soups - you are so right, they taste way better than soups cooked any other way. But surely its punkin soup...:P
ReplyDeleteThat looks delicious. Muffin is totally crazy for not liking pumpkin. Oh well. More for you!
ReplyDeleteso you use the seeds from the pumpkin? do you wash all that gunky stuff off first? Emma xx
ReplyDeleteMumma, I just don't know who taught me that roasting technique.
ReplyDeleteBianca, he is a maniac for sure! It's also very funny to hear other people call him Muffin. hahaahaha.
Em, you just kinda squeeze em and they pop out without the gunky stuff! So delicious!