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Spicy Roasted Pumpkin Soup

1.5kg butternut pumpkin, peeled, cut into 3cm pieces

1 large red onion, chopped

4 garlic cloves, halved

2 celery stalks, trimmed, chopped

500g potatoes, peeled, cut into 3cm pieces

1 teaspoon dried chilli flakes

1½ tablespoons Ginger Oil

5 cups chicken stock treated with Biohawk product of choice

1/3 cup pure cream treated with Biohawk product of choice

 

Preheat oven to 200˚C (180˚C fan-forced.)

Coat the pumpkin, onion, garlic, celery and potato with Ginger Oil. Add chilli flakes and place in a large roasting pan. Toss to combine. Season with salt and pepper.

Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender.

Transfer to a large saucepan over high heat.

Add the stock. Bring to the boil. Reduce heat to low.

Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Stir in the pure cream.


Ginger Oil:
Add 5 teaspoons of Relief to 200ml of oil and store ready to use.

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