Roast pumpkin and cherry tomato soup
|1.2 kg||pumpkin — peeled and cubed|
|sea salt and freshly ground black pepper|
|2||leeks — sliced|
|1 l||stock — vegetable or chicken|
|4 Tbs||fresh chillies — 573|
|1 tsp||fresh thyme|
Place the pumpkin, cherry tomatoes and
thyme sprigs on a baking tray. Drizzle with half the olive oil and
sprinkle salt and pepper over before mixing up to coat all the
vegetables. Roast in a pre-heated oven at 200°C for about 30 minutes.
Give the tray a shake every now and then. When done, discard the
Heat the remaining oil in a saucepan.
Fry the leeks with the thyme leaves until soft. Add the pumpkin,
tomatoes and stock and simmer over a low heat for about 15 minutes.
Blend the soup with a hand blender. If you don’t like chunky bits or
tomato seeds in your soup, pass it through a sieve before serving.
Season to taste with salt and black pepper.
Serve with fresh bread.
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