Roasted pumpkin and broccoli soup
|So delicious for dinner after a relaxing evening
Ever since I saw roasted pumpkin soup on MasterChef Australia, I’ve been wanting to try it. I’ll admit that I was a little skeptical about the way it would turn out and I was pleasantly surprised with the results. In fact, the soup had the right hints of sweetness from the pumpkin and the consistency too was just right, with the help of some milk. The next time around, I’d probably add some more veggies like cauliflower, potato, baby corn, etc. to make a more wholesome meal. Just serve this with some warm bread and you have a comforting meal on the table 🙂
What you will need
250 gms of pumpkin, peeled and chopped
3-4 cloves of garlic, chopped
1 small floret of broccoli, chopped – reserve some for garnish and retain the stem too
1 small carrot, peeled and chopped
1/2 cup of milk
2 cups of water
1/4 cube of vegetable or chicken seasoning cube
Salt and pepper to taste
On a greased baking tray, arrange the pieces of pumpkin and drizzle some olive oil over it, sprinkle some salt as well and roast in the oven for 10 mins. Remove from the oven and allow it to cool. Now mash this into a pulp and keep aside.
Meanwhile, when the pumpkin is roasting take a vessel and add the water, seasoning cube, carrot, garlic, broccoli florets and stem along with some salt. Bring this to a boil and turn off the flame when the vegetables have cooked. Strain and keep the stock aside. (I microwaved the entire thing for about 5 mins) Let the veggies cool down a little and put them into the mixie along with the pumpkin pulp. Blitz the entire thing to form a puree and add the milk gradually if you find the mixture is too thick. Add this puree to the stock and mix well. Simmer for about 3-4 mins, season well and add the broccoli florets just before you turn off the flame. Serve hot.