Roast pumpkin, tomato and orange soup

Recipe from: 8/19/2004 12:00:00 AM

Ingredients 13
Servings 1
Minutes 10 minutes


Serving Change
  • 4
    x 250 ml pumpkin cubes
  • 15
    brown sugar
  • 60
    olive oil
  • 1
    large onion, peeled and chopped
  • 2
    garlic cloves, crushed
  • 5
    grated fresh ginger
  • 5
    crushed dried chillies
  • 2
    celery sticks with leaves, chopped
  • 1
    orange, juice and finely grated rind
  • 2
    x 410 g cans chopped tomatoes
  • 750
    vegetable or chicken stock
  • seasalt and freshly ground black pepper
  • chilli powder for sprinkling


10 minutes
Preheat the oven to 180 °C.
Place the pumpkin cubes in an ovenproof pan and add the brown sugar and half the olive oil.
Mix well and roast until the pumpkin is soft, about 20 to 30 minutes.
Heat the remaining olive oil in a large saucepan, add the onion, garlic, ginger and chilli and sauté for about three minutes.
Add the celery and sauté for two to three minutes.
Add the orange juice and rind, tomatoes with their juice, stock and the pumpkin with the pan juices and bring to the boil.
Reduce the heat and simmer for 20 minutes.
Season with seasalt and pepper to taste.
Purée the soup if you prefer a smooth soup.
Sprinkle with chilli powder and serve with warm ciabatta or grissini.

Read more on: roast  |  sauté

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