Casa Martin
Cookbook

Roast Pumpkin Soup

 

Pumpkins grow all over Portugal and are usually on sale in slices rather than whole which is a good thing unless one is feeding the five thousand! Pumpkins need to be fresh and seeded carefully with the seeds and stringy middles removed before use. The spicing in this recipe is very unusual which overcomes the tendency to blandness that pumpkins as a vegetable may have.

500g Pumpkin
1 tbsp Olive Oil
1 tsp Cumin
1 tsp Coriander Seeds, crushed
1 Onion, chopped
500 ml water/stock
250ml Milk
1 tbsp Oil of Butter
Grated Nutmeg
100g Cheese cut into small cubes (optional)
Chopped Coriander

Scoop any seeds and fibrous core out of pumpkin and cut into pieces about 10cm long. Brush the cut surfaces with the oil, place in metal baking dish and sprinkle over the spices and salt and pepper and roast in a hot for about 30 minutes. When cool scrape flesh from skin using sharp edged spoon.

Cook onions in butter or oil until soft then add water, milk and pumpkin flesh. Simmer covered for about 15 minutes. Liquidise. Add cheese (if using) and coriander just before serving.

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