pump­kin

instruc­tions

1. pre­heat the oven to 220°C (425°F)
2. half the pump­kin and scoop out the seeds — keep aside
   • option­al­ly quar­ter them for quick­er roasting
3. roast for 30 mins until the flesh can be eas­i­ly pierced 
   • put the seeds on a tray below and roast for 10 mins
4. sauté the onions in a large pan in which the soup is made
5. add plen­ty water and boil the car­rots and sweet potatoes
6. dice the hot pump­kin and add to the boil­ing pan
7. add the orange flesh and zest if you pre­fer, boil for 5 mins
8. blend soup to a vel­vety orange cream; check final flavor

notes

quan­ti­ties are not giv­en for this recipe, as I’ll have to make it again and try out dif­fer­ent ratios and see what works best!

tools

an immer­sion blender

vari­eties

• gar­lic
• gin­ger
• saf­fron
• spice up the seeds

met­ric	us	con­ver­sion table
		pump­kin
		sweet pota­toes
		car­rots
		onion
		orange
		water
		salt