Recipe courtesy of Kirsty's (http://www.kirstys.co.uk)
Roast Pumpkin, Ginger and Orange Soup
Free From: Gluten/Wheat, Dairy, Sugar, Soya
Diet Specific: Vegan
Difficulty: Easy
You Will Need:
- 4 tbsps. olive oil
- 500g diced pumpkin
- 1 white onion
- 10g fresh ginger
- 1 orange
- 1¼ pint gluten free vegetable stock
- 2 bay leaves
- Salt and pepper to taste
- Pumpkin seeds to garnish
Method (serves 4):
- Preheat the oven to gas mark 7/2200C/2000C Fan.
- Peel, de-seed and chop the pumpkin into small chunks. Place them in a roasting tin and cover with enough olive oil to lightly coat all the pumpkin chunks. Put in the oven to roast for 25 minutes.
- Gently heat a small amount of olive oil in a large saucepan. Add the finely chopped onion and fry over a low heat until the onion is soft but not coloured. When ready remove from the heat.
- Grate the fresh ginger into the pan containing the onion. Add the grated rind of the orange (try not to grate in the white pith as it can taste bitter).
- Add the roasted pumpkin to the onion, grated ginger and grated orange.
- Pour the vegetable stock over the pumpkin, onion, grated ginger and grated orange. Add the bay leaves. Gently bring to the boil, reduce to a simmer and cover. Simmer for 10 minutes.
- Remove the pan from the heat and allow to cool. Remove the bay leaves and puree in a blender. Taste and season if necessary.
- Return to a clean saucepan and gently reheat. Serve garnished with pumpkin seeds.