ROAST PUMPKIN SOUP RECIPE RECIPES

ROAST PUMPKIN SOUP RECIPE | GOOD FOOD

Roast pumpkin soup Recipe | Good Food image

A recipe from the Good Food collection.

Provided by goodfood.com.au

Categories Lunch

Total Time 45 minutes

Yield SERVES 6

Number Of Ingredients 10

Ingredients

1.25 kg (2 lb 12 oz) pumpkin (winter squash), peeled and cut into chunks
2 tablespoons olive oil
1 large onion, chopped
2 teaspoons ground cumin
1 large carrot, chopped
1 celery stalk, chopped
1 litre (35 fl oz/4 cups) vegetable stock
sour cream, to serve
finely chopped parsley, to serve
ground nutmeg, to serve

Steps:

1. Preheat the oven to 180°C (350°F/Gas 4). Put the pumpkin on a greased baking tray and lightly brush with half the olive oil. Bake for 25 minutes, or until softened and slightly browned around the edges.

2. Heat the remaining oil in a large saucepan. Cook the onion and cumin for 2 minutes, then add the carrot and celery and cook for 3 minutes more, stirring frequently. Add the roasted pumpkin and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.

3. Allow to cool a little then purée in batches in a blender or food processor. Return the soup to the pan and gently reheat without boiling. Season to taste with salt and freshly ground black pepper. Top with sour cream and sprinkle with chopped parsley and ground nutmeg before serving.

LEFTOVER ROAST CHICKEN SOUP RECIPE | ALLRECIPES

Leftover Roast Chicken Soup Recipe | Allrecipes image

A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.

Provided by Nikki

Categories Vegetable Soup

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 leftover roast chicken frame - bones, giblets, etc
1 teaspoon whole black peppercorns
2 bay leaf
2 large carrots, chopped
1 large onion, diced
1 cup chopped fresh green beans
4 large potatoes, diced
salt and pepper to taste

Steps:

In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 143.8 calories, CarbohydrateContent 32.7 g, CholesterolContent 0 mg, FatContent 0.2 g, FiberContent 4.8 g, ProteinContent 3.9 g, SaturatedFatContent 0.1 g, SodiumContent 22.4 mg, SugarContent 2.9 g

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