Mystic
Nov 6th, 2004, 07:00 AM
As requested by JK, here is the recipe of my sped up roasted pumpkin soup:
Ingredients:
- 500g pumpkin, cut into chunks (any variety is fine - I used Jap)
- 4 medium potatoes (around 600g)
- 1 onion, quartered
- 5 whole garlic cloves
- 200g carrot, cut into same size as potato and pumpkin chunks
- 10ml (2 tsp) olive oil
- dried rosemary to taste
- salt to taste
1. Preheat oven to 250 C, and put in the onion and whole garlic. Meanwhile, steam the potatoes, carrots and pumpkin until they are just tender. Reserve the liquid.
2. Put the steamed vegetables with the onion and garlic and drizzle with olive oil and sprinkle rosemary to taste.
3. Roast in the oven for around 1/2 hour or longer, depending on how 'roasty' you want it to be!
4. Put the vegetables, sea salt to taste and the reserved cooking water in a blender and blend until desired consistency. Add more water if desired.
5. Serve with bread and salad!!!!
4.
Ingredients:
- 500g pumpkin, cut into chunks (any variety is fine - I used Jap)
- 4 medium potatoes (around 600g)
- 1 onion, quartered
- 5 whole garlic cloves
- 200g carrot, cut into same size as potato and pumpkin chunks
- 10ml (2 tsp) olive oil
- dried rosemary to taste
- salt to taste
1. Preheat oven to 250 C, and put in the onion and whole garlic. Meanwhile, steam the potatoes, carrots and pumpkin until they are just tender. Reserve the liquid.
2. Put the steamed vegetables with the onion and garlic and drizzle with olive oil and sprinkle rosemary to taste.
3. Roast in the oven for around 1/2 hour or longer, depending on how 'roasty' you want it to be!
4. Put the vegetables, sea salt to taste and the reserved cooking water in a blender and blend until desired consistency. Add more water if desired.
5. Serve with bread and salad!!!!
4.