roast pumpkin and chilli soup
27 Jun 2012
I love pumpkin soup and occasionally I make the soup using pumpkin I've roasted. I found a recipe for roast pumpkin soup with chilli in the April 2012 issue of the BBC Australian Good Food magazine and I've had the page bookmarked ever since. I finally bought some pumpkin on Saturday and roasted it specially for the soup.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrap2oH5N8U6cLW5HF1Qc7c6KYEkwGz_esQlj1rWWur0v5rBavKl3JRhRdvHq3AfbYMSWAqGzqzKltG6j5NbNRPfq-_mvcvc-fiZQ1upuAdsLCmtFyzj6LfP3cb-E2XugoudEhg/s1600/blog-1.jpg)
When I made the soup I didn't have any fresh chillies on hand so I used a pinch of dried chillies instead. I had to make an emergency dash up to the shops on Sunday to get the fresh red chilli.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQuQHJTvYjTFBfsv7_f8i3p9hBRbXKpcEPAG35IRYwhIp83K_qjT19vrmon8G4Ne6xkz8S9x0jcwS0RXXP5ouxvSe7LWrDZN3N7IhLQ8F90m-OCpf7n8cjRUJemsELOBqXOte2w/s1600/blog-2.jpg)
I used the leftover stock I had in the fridge, which was a combination of beef and chicken and instead of the sour cream, I used low fat yoghurt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZavnjQnW3gKkjPYlxUKOY_9yzC_05hothiRXxbBenfQlXjnSQsZwyMIvy7E2ICXUNNczfTqn4UniCQ2hlRBlr6WFiwCwe07rUPyAizzLYhyyf482Ybfz6KUFd0m6ocofwJxyIQ/s1015/blog-3+%25284%2529.JPG)
Once I'd topped the soup with some chopped fresh chilli the end result was a spicy sunday supper. Here's the original recipe for you.
Roast pumpkin and chilli soup
printable version
Ingredients
1 kg butterut pumpkin, peeled, coarsely chopped
2 tablespoons olive oil
2 onions, finely chopped
1 garlic clove, sliced
2 long red chillies, seeded, finely chopped
4 cups (1 litre) salt-reduced vegetable stock
1/2 cup (120g) sour cream
Preheat the oven to 200C or 180C fan-forced. Combine pumpkin and 1 tablespoon of oil in a baking dish. Bake for 30 minutes, turning once, until golden.
Meanwhile, heat remaining oil in a large saucepan on medium. Cook onion, stirring, for 5 minutes, until softened. Add garlic and three quarters of chilli. Cook for 1 minute, until fragrant. Reduce heat to low. Cover and cook for 10 -15 minutes, until onion caramelises. Add pumpkin and stock to onion mixture. Bring to the boil on high heat. Remove from heat. Cool slightly.
Using a stick blender, blend until smooth. Stir through 1/3 cup of sour cream. Season. Ladle into serving bowls. Serve topped with remaining sour cream and chilli.
See you all next week,
Jillian
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrap2oH5N8U6cLW5HF1Qc7c6KYEkwGz_esQlj1rWWur0v5rBavKl3JRhRdvHq3AfbYMSWAqGzqzKltG6j5NbNRPfq-_mvcvc-fiZQ1upuAdsLCmtFyzj6LfP3cb-E2XugoudEhg/s1600/blog-1.jpg)
When I made the soup I didn't have any fresh chillies on hand so I used a pinch of dried chillies instead. I had to make an emergency dash up to the shops on Sunday to get the fresh red chilli.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQuQHJTvYjTFBfsv7_f8i3p9hBRbXKpcEPAG35IRYwhIp83K_qjT19vrmon8G4Ne6xkz8S9x0jcwS0RXXP5ouxvSe7LWrDZN3N7IhLQ8F90m-OCpf7n8cjRUJemsELOBqXOte2w/s1600/blog-2.jpg)
I used the leftover stock I had in the fridge, which was a combination of beef and chicken and instead of the sour cream, I used low fat yoghurt.
Once I'd topped the soup with some chopped fresh chilli the end result was a spicy sunday supper. Here's the original recipe for you.
Roast pumpkin and chilli soup
printable version
Ingredients
1 kg butterut pumpkin, peeled, coarsely chopped
2 tablespoons olive oil
2 onions, finely chopped
1 garlic clove, sliced
2 long red chillies, seeded, finely chopped
4 cups (1 litre) salt-reduced vegetable stock
1/2 cup (120g) sour cream
Preheat the oven to 200C or 180C fan-forced. Combine pumpkin and 1 tablespoon of oil in a baking dish. Bake for 30 minutes, turning once, until golden.
Meanwhile, heat remaining oil in a large saucepan on medium. Cook onion, stirring, for 5 minutes, until softened. Add garlic and three quarters of chilli. Cook for 1 minute, until fragrant. Reduce heat to low. Cover and cook for 10 -15 minutes, until onion caramelises. Add pumpkin and stock to onion mixture. Bring to the boil on high heat. Remove from heat. Cool slightly.
Using a stick blender, blend until smooth. Stir through 1/3 cup of sour cream. Season. Ladle into serving bowls. Serve topped with remaining sour cream and chilli.
See you all next week,
Jillian