Roasted Pumpkin & Kale Soup

December 12, 2016


1 Kent Pumpkin (Skin removed and cut into pieces)
1 Red Capsicum (Seeds and stem removed and into cubes)
1 Red Onion (Skin removed and cut into quarters)
2 Cups of Kale chopped
2 Cloves of Garlic
3 Cups of Vegetable Stock
1 Tbsp Ground Cummin
1 Tbsp Smokey Paprika
Olive Oil
Salt & Pepper

1. Preheat the oven to 160 degrees.
2. Combine Pumpkin, Red Onion, Capsicum & Garlic in a large roasting pan. Season well with Olive Oil, Salt & Pepper. Roast for 40 mins.
3. In a large saucepan heat some Olive Oil and add the roasted garlic and red onion.
4. Add Cumin and Sweet Paprika and mix well.
5. Add Roasted Pumpkin and Capsicum along with any of the pan juices from the pan to the saucepan.
6. Add Vegetable stock and Kale.
7. Bring to the boil. Reduce to a low heat and simmer for 10 mins.
8. Using a bar mixer once the soup has cooled wiz ingredients together. I like mine with a little texture so I don't wiz the mix too much.
9. Serve with Greek yoghurt, coriander and crusty bread.
10. Enjoy 😊


 

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