The sun came out today - hip hip hooray, and we went for a drive to Troon in the West of Scotland and walked along the murky seaweed laden beach. But that didn't bother us at all, it was just so nice to have stepped out of the flat and get some fresh salty air in our lungs.When we got back home, I made a simple Roast Pumpkin Soup spiked with a little red chilli for warmth and heat.
This is one of the most ridiculously easiest of soup recipes I have in my reportoire. I usually make it with butternut squash, but I picked up a small culinary pumpkin a few days ago and tried it with that. If you do decide to make this, make sure you have good ingredients, you don't want to make this soup with a tasteless pumpkin because all you will end up with is a insipid watery soup.
I am sharing a bowl of this soup with Deb of Kahakai Kitchen for this week’s Souper (Soup, Salad and Sammies) Sundays which celebrates it 3 years Blogiversary this week; as well as Savoury Sunday hosted by The Sweet Details; The Penny Worthy Project hosted by Hey What's for Dinner Mom and finally as requested by Deelicious Sweets to Pumpkin Blog Hop.
Simply peel and chop a medium pumpkin into small cubes. Toss it with a little olive oil and bake in the oven at Gas mark 5. Roast for about 45 minutes or until soft and tender. Then tip it all into a food processor; or food blender, along with some vegetable stock, about 1 pint to 1½ pint and add some salt and red chilli flakes to taste. Blend to a puree. Return to the pot and reheat.