Something for the weekend...

Roasted Pumpkin Soup

With many homes and doorsteps currently filled with pumpkins, don’t let these go to waste. Create a roasted pumpkin soup to enjoy over the weekend and cosy up next to the fire.

 

The Ingredients |

• 1.5kg edible pumpkin
• Olive oil
• 1 teaspoon dried chilli
• 1 tablespoon coriander seeds
• 1 large onion
• 3 cloves garlic
• 1 carrot
• 1 stick of celery
• 1 litre hot vegetable stock

 

The Method |

 

  • Preheat the oven to 170°C/340°F.

  • Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges.

  • Place the pumpkin on two large baking trays and drizzle over a little olive oil.

  • In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground.

  • Sprinkle the spices over the pumpkin with some black pepper.

  • Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.

  • Meanwhile, roughly chop the onion, garlic, carrot and celery.

  • Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.

  • When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.

  • Ladle into bowls and add your favourite toppings.

    Recipe courtesy of Jamie Oliver

Reuse & Restyle - The Dorset Trough

Fancy restyling your Dorset Trough to embrace the Autumn season? Make sure you check out our latest reel on how to achieve this look - click here

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Abbi Brown