I hadn’t posted any Food Friday recipes for a few weeks, so I did feel that it was about time. As such, one of my favourite experiments of the last couple of weeks…
Spicy Roast Pumpkin Soup
About a week ago, David came home with an entire Jap Pumpkin. Apparently this was the only size that our tiny local grocer had. We’ve been slowly chipping away at it, but with half a pumpkin at risk of getting mouldy and manky in our fridge, it was time for soup.
1/2 medium Jap Pumpkin (butternut pumpkin would work just as well)
3 small carrots (these were also a bit close to the edge)
1 onion, roughly chopped
1 400g can cannellini beans
2 tbsp Cajun spice OR a pinch each of cumin, ground chili, salt, pepper and oregano.
Grease a baking dish with olive oil. Remove seeds of the pumpkin, chop into chunks (smaller is better if you’re in a hurry, as it will cook faster). Peel and chop carrots. Throw the lot into the baking dish and lightly coat in the oil. Roast at 180 degrees for about 30 minutes (this will depend on the size you chopped your pumpkin and carrots).
Meanwhile, add a touch of oil to a large saucepan and sauté the onion on low heat with the spices. Set aside.
Once your veggies are nice and roasted, add them to the pan. Rinse and drain the beans, then add them too. Mix thoroughly.
In batches, process the mix until it is smooth. It will have a fairly thick consistency.Spoon into bowls and serve with bread (which I completely forgot!) and/or any other vegetables of your choice.
*I was super lazy and left the skin on. I’d probably suggest being less lazy and removing this, as it did add an unusual (not bad, but slightly odd) undertaste.
**You could also add the spices to the roast instead of the onion mix. I don’t know that it would ultimately change the flavour though.