As we head into the cooler months, nothing beats a delicious, hearty pumpkin soup for dinner. This recipe adds a fruity twist to your traditional pumpkin soup by topping it with sweet fresh mango slices.
– 500 g Pumpkin peeled and de-seeded
– 2 cloves Garlic ends chopped and unpeeled
– 2 Onions ends chopped and halved, unpeeled
– Olive Oil a drizzle
– Salt to taste
– Pepper to taste
– 500 ml (2 cups) Vegetable Stock
– Nutmeg & Cinnamon mix a sprinkle
– 1 Mango peeled and cubed
Preheat oven to 180˚C (350˚F).
Line a roasting tray with foil. Arrange pumpkin, garlic and onions onto the tray.
Drizzle olive oil and sprinkle salt and pepper.
Roast in the oven for about 35 minutes, until everything is slightly burnt at the edges and tender.
Place pumpkin in a deep saucepan. Peel garlic and onion, and add to the saucepan as well.
Add stock and bring to the boil, then reduce to a simmer. Repeat boiling and simmering process for another 15 minutes, adding nutmeg and cinnamon mix halfway through.
Leave to cool, then blend in a food processor until it reaches a desired consistency.
Ladle into serving bowls. Garnish with fresh mango pieces and serve.
Used with permission from My Little Soho Kitchen by Michelle Tchea.