Name: Spicy Oven Roasted Pumpkin And Carrot Soup recipe by Donna George at BetterButter
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 2
Ingredients: 1 (pie pumpkin) Pumpkin; 1 (medium) Carrot; 1 Onion (finely sliced); 1 or 2 Green chilli (slit lengthwise); 2 ½ to 3 cups Chicken Stock or vegetable stock; 1 inch Cinnamon stick; 1 Clove; Salt, to taste; Cracked pepper, to taste; 2 teaspoons brown sugar; Olive oil

ABOUT Spicy Oven Roasted Pumpkin And Carrot Soup RECIPE

Rustic and easy. There are certain food combinations that simply work extremely well together. One of them are pumpkin and carrots. Both have a sweet flavour and the crunchiness of the carrot is a wonderful contrast to the juicy softness of the pumpkin. Add a bit of green chilli and adequate seasoning, you've got an explosive flavour. Roasting both the pumpkin and carrots is like a beautiful love affair. The sweet harmony of flavours that are intertwined with each other is incredible.

Ingredients Serving: 2

1 (pie pumpkin) Pumpkin
1 (medium) Carrot
1 Onion (finely sliced)
1 or 2 Green chilli (slit lengthwise)
2 ½ to 3 cups Chicken Stock or vegetable stock
1 inch Cinnamon stick
1 Clove
Salt, to taste
Cracked pepper, to taste
2 teaspoons brown sugar
Olive oil

Instructions

Preheat oven to 200 degrees celcius. Cut pumpkin into medium sized chunks. Scoop out seeds. Clean carrot and cut into medium size chunks. Place pumpkin (cut side up) and chopped carrot on a greased baking tray.
Drizzle with olive oil and salt and bake for 45 minutes to 1 hour or until golden and roasted through. (best way to know if the pumpkin is cooked – check using a fork).
Once the pumpkin has cooled slightly, scoop the pumpkin and keep aside.
Heat oil in a saucepan and saut’e sliced green chillies, cinnamon and clove for a few minutes. Add sliced onion along with brown sugar. Saut’e till onion turns golden brown and is caramelized well.
Add the roasted pumpkin and carrot and stir for a few minutes. Now add the chicken stock to the saucepan and bring to a boil. Puree with a stick blender or a normal blender. Place the saucepan back on the stove and turn onto a medium heat.
Heat through for a few minutes. Add enough salt and cracked pepper
Serve piping hot.

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