December 11, 2015

Roasted Pumpkin Soup, Seeds and Chestnuts

Just before the snails could claim their bites this winter, the Englishman and I harvested the last of our pumpkins this Sunday (#sorrynotsorry, snails). For a brief second, while juggling the two green gems home, I considered attempting a pumpkin pie or some fancy pumpkin curry this week, but then I thought “Naah!". I just can't stop roasting things at the moment.

Roasted Pumpkin soup, roasted chestnuts, roasted pumpkin seeds (intercepted with Sundays full of roasted chicken) are currently my favourite winter diet for three reasons. A) They are easy to prepare; like cut, bake, eat-kinda easy; B) they make the house smell awesome when cooking and C) they fill my belly with much needed warmth on these dark, dark days. As they are also incredible photogenic snacks, I thought I’d share my recipes with you.

Have yourself a little pumpkin soup and some roasted chestnuts!

Roasted Pumpkin Soup

1 medium-sized Squash or Pumpkin
1l Chicken Stock (or enough to cover the roasted pumpkin pieces)
Ground Cumin
Ground Turmeric
Olive Oil


Preheat the oven to 200°C. Cut the squash or pumpkin into 2cm thick pieces. If possible leave the skin on. Coat the cuts in olive oil and sprinkle with ground cumin, turmeric, salt and pepper. Roast the pumpkin in the oven for 35 minutes or until soft.
Place the pumpkin in a sauce pan and cover stock. Bring everything to boil, then turn heat off and mash the pumpkin into soup with a potato masher. Season and enjoy.

Roasted Pumpkin Seeds

2 cups pumpkin seeds
4 cups of water
2 tsp salt
Olive Oil

Place the pumpkin seeds in a sauce pan with the water and salt. Bring everything to boil, then simmer for 10 minutes. Meanwhile pre-heat the oven to 200°C. Once the seeds are boiled, cover them lightly with olive oil and place them on a large baking tray. Bake for 20 minutes or golden brown.

Roasted Chestnuts

Chestnuts (yep, that's all it needs!)

Cut a cross into the top of each chestnut with a sharp knife. Pre-heat the oven to 200°C. Place the chestnuts in a shallow baking tray and roast in the oven for 30 minutes or golden brown on the inside.
Enjoy them fresh from the oven with some salt on the side.


What is your favourite winter treat?

No comments:

Post a Comment