Pumpkin Soup

Note: requires a liquidizer/blender/thing.



  1. Pre-heat the oven to 220 C.
  2. Put the pumpkin wedges into a roasting tin in a single layer.
  3. Brush with olive oil and the chilli flakes.
  4. Roast until soft and browned, at least 40 minutes, then set aside to cool.
  5. Heat 1 tbsp of olive oil in a large pan.
  6. Add the onions and celery; cook until the onions are translucent.
  7. Add the garlic and cook for a few minutes.
  8. Add the carrots and ground coriander; stir and cook for a few more minutes.
  9. Add the stock.
  10. Chop the roasted pumpkin into chunks and add them to the pot.
  11. Add 1 tsp of the salt.
  12. Bring to a boil and then simmer for 20 mins.
  13. Check that all of the vegetables are very soft.
  14. Take off the heat and liquidize.
  15. Boil once more and check the seasoning, adding the remaining salt if required.
  16. Add the cheddar and cook until it melts.

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