https://www.lifestylefood.com.au/recipes/12728/spiced-roasted-pumpkin-and-parsnip-soup
LifestyleFOOD.com.au
I LOVE roasted pumpkin and turning it into a soup is just delish. The soup is rich and sweet from the honeyed parsnips and smokey from the roasted vegies with a Harissa spiciness
1.
Drizzle some oil in a large roasting pan.
2.
Put the pumpkin sprinkled with the Harissa, the parsnips drizzled with honey and the garlic and capsicum halves drizzled with olive oil.
3.
Sprinkle some salt over the lot and bake in a 180 C oven til golden - about 50 mins
4.
Saute the onion in a stock pot in a little olive oil.
5.
When golden add the chicken stock and the roasted vegetables
6.
With the flat end of a knife, squeeze out the roasted garlic from their skins and throw into the pot
7.
Add the rosemary and salt and pepper and bring to the boil
8.
Lower heat and simmer for 30 mins
9.
Take off the heat and blitz with a stick blender til smooth
10.
Add the cream if desired
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Powered by Edamam
Trending This Week |
Metric Converter |
Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.
5 | 5 | 5 | 5 | 5 |