Roasted pumpkin, tomato and orange soup

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • about 3-4 peeled pumpkin chunks
  • 15
    brown sugar
  • 60
    olive oil
  • 1
    large onion, peeled and chopped
  • 2
    cloves garlic, crushed
  • 5
    freshly minced ginger
  • 5
    crushed, dried chilli
  • 2
    celery stalks (with leaves), chopped
  • juice and finely grated peel of 1 orange
  • 2 x 410 g cans peeled tomatoes
  • 750
    vegetable or chicken stock
  • salt and milled pepper



Place pumpkin chunks in a roasting pan and toss to coat with brown sugar and 2 T olive oil.
Roast in a preheated 180 °C oven until soft, about 20-30 minutes.
Meanwhile, heat remaining olive oil in a large pot.
Add onion, garlic and ginger and sauté for about 3 minutes.
Add celery and sauté for 2-3 minutes.
Add orange juice and peel, tomatoes (with juice) and stock.
Add roasted pumpkin and any pan juices and bring to the boil.
Reduce heat and simmer for 20 minutes.
Season to taste.
Purée if you want a smoooth soup.
Serve with hot, crusty ciabatta or grissini sticks and a sprinkling of chilli.


Read more on: soup  |  roast

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