/Roasted pumpkin soup made using chicken bone broth

Roasted pumpkin soup made using chicken bone broth

We have giant organic pumpkins in the store at the moment. Pumpkins have such a warm, nutty and sweet flavour that with this cold weather really scream out for us to use them for a soup, amongst other delicious recipes.

We have incorporated chicken bone broth in the roasted pumpkin soup. It is highly beneficial for the amino acids, collagen and minerals that improves digestions, along with supporting the gut and the immune system. This is particularly relevant in winter when many of us can have a weakened immune system.

Bone broth is an excellent source of minerals such as calcium, magnesium, phosphorus these strengthen bones and teeth.  The gelatine that is derives through boiling is a good source of protein to support the body’s connective tissues and for health skin, teeth, hair and nails.

We can cut the pumpkin for you in store or ahead of delivery.

This soup freezes well, just omit the bacon.

For a vegetarian version, leave out the bacon and use vegetable stock instead of the chicken bone broth although the bone broth does have numerous benefits.

We look forward to hearing your feedback on our recipes and please contact us in store with any queries on the recipes posted.

Roast pumpkin soup
Roasted pumpkin soup
Print Recipe
For a vegetarian version, leave out the bacon and use vegetable stock instead of the chicken bone broth although the bone broth does have numerous benefits. Please ask us in store, if you would like the pumpkin sliced to reduce the preparation time for the soup.
Servings Prep Time
6 people 25 minutes
Cook Time
1 hour
Servings Prep Time
6 people 25 minutes
Cook Time
1 hour
Roast pumpkin soup
Roasted pumpkin soup
Print Recipe
For a vegetarian version, leave out the bacon and use vegetable stock instead of the chicken bone broth although the bone broth does have numerous benefits. Please ask us in store, if you would like the pumpkin sliced to reduce the preparation time for the soup.
Servings Prep Time
6 people 25 minutes
Cook Time
1 hour
Servings Prep Time
6 people 25 minutes
Cook Time
1 hour
Ingredients
Soup ingredients
Ingredients for serving
  • 6 teaspoons Gourmet Greek yoghurt drizzle on top of each bowl
  • 1 block feta crumble on each bowl before serving
  • 1 handful pumpkin seds roast pumpkin seeds in oven or quickly on pan
  • 1 sprig Rosemary To decorate each bowl before serving
Servings: people
Instructions
Roasting pumpkin
  1. Preheat oven to 180°C. Line a roasting dish with baking paper or a silicon baking sweet for easy cleaning up afterwards.
  2. Using a sharp knife, cut off the top of the pumpkin. Halve the pumpkin, quarter and halve again. Chop pumpkin into chunks. It isn't necessary for the sizes to be exactly consistent, it aids in ensuring a similar roasting time. We are able to cut up the pumpkins in store for you if preferred.
  3. Use a sharp spoon to carefully scrape out all of the seeds and strings. Keep the seeds aside in a bowl.
  4. Please the pumpkin pieces in a large mixing bowl. Toss the pumpkin with the rosemary, garlic and coconut oil until all the pumpkin chunks are coated with the oil.
  5. Spread the pumpkin, garlic and rosemary out on the baking sheet or in the roasting tray. Roast in the oven for about 15 minutes or until the pumpkin chunks are tender.
  6. Then add the smoked bacon pieces (keep separate in one corner of the baking tray). Bake for a further 20 minutes. Test it by piercing one of the pumpkin slices with a fork, it will be soft inside and and brown around the edges. Remove from the oven and set aside to cool slightly. Reserve the pancetta and rosemary in a bowl once the roasting dish has been removed from the oven. Remove the skin of the pumpkin and set aside ready to be added to the pot.
Combining soup ingredients
  1. While the bacon and pumpkin are in the oven, heat 3 tablespoons coconut oil in a large heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and a pinch Malden salt to the pot. Stir to combine.
  2. Add the cinnamon, nutmeg, cloves, ginger and a few twists of freshly ground black pepper to the pot. Then add the roasted pumpkin to the pot. Add crushed lemongrass.
  3. Use your stirring spoon to break up the pumpkin a bit. Pour in the chicken bone broth.
  4. Bring the mixture to a boil. Then reduce heat and simmer for about 15 - 20 minutes, to give the flavors time to meld.
  5. Stir and add additional seasoning or broth if needed. Turn the heat OFF.
  6. Puree the soup in a blender.
  7. Add the Gourmet Greek yoghurt. Add additional water or broth if needed. Transfer puréed soup to serving bowls.
How to roast pumpkin seeds
  1. While the soup is cooking you can roast pumpkin seeds or use bought pumpkin seeds when serving the soup.
  2. To make roasted pumpkin seeds. Pick off all the flesh bits from the seeds and discard them. It works well in a colander under running water. Pat the seeds dry with a tea towel or paper towels.
  3. Toss the seeds with a little coconut oil, a sprinkle of salt and any other seasonings that you would like. Cumin or coriander seeds would work well.
  4. Line a small, rimmed baking sheet with baking paper and arrange the pumpkin seeds in a single layer. Roast for 10 -15 minutes, until the seeds are fragrant and toasty. Be careful not to left them burn!
Serving
  1. The soup should still be hot from the blender. Season and serve topped with the pancetta. Add pumpkin seeds on top and rosemary.
  2. You can also spoon an extra circle of yoghurt on the top before serving or break up feta and sprinkle on top.
Recipe Notes

It is ideal to heat the bone broth separately to be able to add additional bone broth if needed to reduce the soup after adding the yoghurt.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months.

Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Photo credit Green Kitchen Stories. An adaption of their coconut pumpkin soup. We couldn't resist using the Gourmet Greek yoghurt to add a creamy taste and the amazing smoked bacon from Richard Bosman.

 

By |2017-12-08T09:21:51+00:00Jun 14th, 2016|Recipes|0 Comments

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