pumpkin and red pepper soup in a pumpkin

Roasted Red Pepper & Pumpkin Soup Cups

The benefits to eating in season are purely because the colour, taste and flavour of our fresh vegetables are fruits are at its best therefore enhancing the flavour of the foods we create.  Pumpkin is truly one of my most favourite vegetables and with it being so versatile, you can create both savoury and sweet dishes depending on what meals you want to make.  Have a go using pumpkin and look below to see my easy method to cooking and peeling pumpkins.

Serves 6

Ingredients

6 small pumpkins
2 medium red peppers, deseeded and sliced
1 medium potato, chopped
1 celery stalk, sliced
1 medium carrot, chopped
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp Italian herbs
1/4 block of coconut cream/butter
1/8 tsp coconut oil
8-10 cups water

Method

  1. Pre-heat oven at 170C
  2. Wash the pumpkins and put on a baking tray and bake in the oven for 40 minutes, until tender
  3. Let the pumpkins cook for about 10 minutes before cutting
  4. Meanwhile, in a medium saucepan, add the coconut oil and add all the vegetables and gently sauté for about 10 minutes
  5. Once the pumpkins have cooled, slice the top off gently to make a lid, scoop the seeds out (put to one side to toast later).
  6. Take out the the pumpkin flesh with a spoon and put into the saucepan to cook with the other vegetables
  7. Put the small pumpkin shells back into the oven to bake for a further 20 minutes on 180C (not the pumpkin tops)
  8. Add all the herbs and coconut butter/cream
  9. Add the just boiled water
  10. Cover and cook for 20 minutes on a low heat
  11. Once all the vegetables are tender, blend the mixture
  12. Serve the pumpkin and red pepper soup back into the small pumpkin shells  and garnish with fresh coriander and if you like, the toasted pumpkin seeds

**With the pumpkin seeds, click here to make Toasted Soy & Paprika Pumpkin Seeds

 

Oven baked pumpkin

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