spiced & roasted pumpkin soup

I forgot to take an image of MY soup!  So this isn’t MY soup but it looked just as good as this!  There was no time spared.  Actually truth be told we ate it as quickly as we could! This image is from here.

This recipe is lip smackingly good.  I pumped out a batch on Tuesday night (after dinner – intending to freeze it).  It was completely gone by 12pm Wednesday!

spiced & roasted pumpkin soup

1/2 japanese pumpkin (or whatever your choice)

1 onion

3 parsnips

2 carrots

3 tbs olive oil plus extra for roasting

6 cups of vegie stock

1 tsp dried chilli

1/2 cup of soy milk (or cream)

1 tsp cinnamon to decorate

Peel and roughly chop the pumpkin and place in a baking dish.  Drizzle with olive oil, season with salt and pepper and place in a moderate oven until cooked and slightly browning at the edges (approx 30 minutes).  Remove once cooked.

Heat oil in a large pot.  Chop remaining veggies and place in pot, frying until they begin to brown.  Add pumpkin, stock and chilli and allow to simmer for up to 1 hour (the longer the better).

In the final stages, add milk and chilli.  Stir well.  Season to taste.

Serve with a sprinkling of cinnamon.