Pumpkin soup. A simple yet satisfying winter dish.
My recent discovery is to roast the pumpkin before blending it into a soup. This roasting tip (which I think I got from Jamie Oliver), adds more depth and interest to the soup and works well with other vegetables.
Here are some of my favourite soup combinations – all starting with softened onion and garlic, and using vegetable stock.
- Pumpkin (roasted) and cumin
- Sweet potato (roasted) and ginger
- Cauliflower (roasted) and garam masala or curry powder