Chilly weather, is definitely soup weather and I can never say no to soup! Pumpkins are all over at the moment, so inexpensive and the flavour is so delicious. I wanted to make a simple soup that you do not have to add a lot of ingredients and still tastes sweet but not too sweet and has a little bit of a bite that will warm you up.
This soup does not have any cream nor potato. If you do not want the soup to be too hot remove the membrane from the chilli however if you like hot food feel free to add more chilli.
- 800 g Pumpkin rough chopped
- 30 g butter
- 3 tablespoon olive oil
- 1 medium onion peeled and chopped
- 2 garlic cloves
- 1 large carrot chopped
- 2 celery stalks chopped
- 1 chilli deseeded and finely chopped
- handful chopped parsley
- 2 sticks of rosemary
- extra olive oil for roasting the pumpkin
- salt and pepper
- 800 ml of vegetable stock
- 50 g ricotta
- Heat the oven to 220°C
- Place your chopped pumpkin in a in a roasting tin, pour over some of olive oil so that all the pumpkin Place you rosemary in the tin, crack some black pepper over the top. Give the pumpkin a quick toss so that they are coated with olive oil all over. Place in the oven and cook for 20 minutes (or until soft), half way through give the pumpkin a good stir.
- To start the soup, put the butter, oil, onion, 1 garlic clove roughly chopped, carrot, celery and 1/2 the chilli in the pot and sweat for about 5 minutes until the onion has become translucent.
- Add the roasted pumpkin and vegetable stock, bring to the boil and cook for 10 minutes.
- While the soup is cooking make the flavoured oil, heat 2 tablespoons of olive oil in a frying pan, lightly crush a garlic clove and place it on the oil, after about 2 minutes add the remaining chilli, cook for another 2 minutes then add the parsley and after 1 minute remove the pan from the heat.
- Blend the soup to a nice smooth consistency.
- To serve the soup, place the soup in bowls, add some ricotta to the top and then drizzle over the flavoured oil.