Mapo Tofu earlier the contest fifty-fifty closed, Cindy insisted nosotros start doing things properly - outset alongside our contest winner, Jo, too her roasted cumin pumpkin soup. I expected every entry of our contest to last soup of some form, too I was especially looking frontwards to soups that would deal me principal my developing stick-blender technique. Aside from the stick-blending, this was all pretty elementary - some roasting, a chip of simmering too you're done. The halt production was pretty impressive - rich too warming, alongside the cumin giving the soup a chip of an border beyond merely the sugariness pumpkin too carrot.
We fiddled roughly alongside the recipe a tiny bit, every bit Jo suggested, adding carrot to the base of operations of pumpkin but otherwise leaving things every bit she suggested.
Roasted cumin too pumpkin soup
1.5kg pumpkin, peeled too sliced
3 carrots, sliced longways
2 small-scale onions, diced
A dyad of tablespoons of terra firma cumin
2-3 cups of vegie stock
2-3 tablespoons olive oil
Preheat the oven to 180 degrees.
Lay the pumpkin too carrot out on a tray, drizzle alongside the one-half of the olive fossil oil too sprinkle alongside the cumin.
Roast the pumpkin too carrot for nigh 20 minutes, plow everything too hand it some other 20 minutes.
When the pumpkin has nigh 10 minutes left, estrus the remainder of the fossil oil inward a big pot too saute the onion until it's fourth dimension to stimulate got the vegies out - they should last overnice too soft.
Add the vegie stock too thence smush inward the roast vegies too their pan juices. Simmer for nigh fifteen minutes, stirring regularly too thence blend everything together alongside your stick blender into a shine paste.
Simmer for some other few minutes, adding H2O if you lot take away to modify your soup's consistency. Serve alongside some delicious breadstuff too relish the wintertime warmth.
We fiddled roughly alongside the recipe a tiny bit, every bit Jo suggested, adding carrot to the base of operations of pumpkin but otherwise leaving things every bit she suggested.
Roasted cumin too pumpkin soup
1.5kg pumpkin, peeled too sliced
3 carrots, sliced longways
2 small-scale onions, diced
A dyad of tablespoons of terra firma cumin
2-3 cups of vegie stock
2-3 tablespoons olive oil
Preheat the oven to 180 degrees.
Lay the pumpkin too carrot out on a tray, drizzle alongside the one-half of the olive fossil oil too sprinkle alongside the cumin.
Roast the pumpkin too carrot for nigh 20 minutes, plow everything too hand it some other 20 minutes.
When the pumpkin has nigh 10 minutes left, estrus the remainder of the fossil oil inward a big pot too saute the onion until it's fourth dimension to stimulate got the vegies out - they should last overnice too soft.
Add the vegie stock too thence smush inward the roast vegies too their pan juices. Simmer for nigh fifteen minutes, stirring regularly too thence blend everything together alongside your stick blender into a shine paste.
Simmer for some other few minutes, adding H2O if you lot take away to modify your soup's consistency. Serve alongside some delicious breadstuff too relish the wintertime warmth.
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