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Old 02-28-2014, 03:01 AM   #10
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Nikkilovesyoga's Avatar
Join Date: Feb 2014
Location: Cebu,Philippines
Posts: 12

S/C/G: 135/134/120

Height: 5 ft

Default Looks yummy

I'm particularily interested in this Recipe:

Originally Posted by Pattience View Post
1kg of butternut pumpkin (or other), chopped into chunks
1 potato, peeled and quartered
1 onion, peeled quartered
1 carrot, peeled and quartered (Optional)
1 apple, peeled and halved (optional)

Olive oil for roasting
all spice
3 cloves garlic, unpeeled
1. litre of water
a knob unpeeled fresh ginger (approx 1.5 tbsp when grated)

Put all the chopped vegetables in to a large mixing bowl, tip in oil and try to coat all the vegetables thoroughly.
Spread out on a baking tray.
Sprinkle with salt and all spice powder though its always better to start with whole spices as they have best flavour.
Bake for 45 -60 minutes or until cooked, turning vegies half way through on about 180 degrees C.
Remove vegies from oven and cool a little bit. Peel garlic and ginger and pumpkin. . In a bowl, blend all with ba-mix or food processor or mash with fork/potato masher if necessary.

Tip into a saucepan, add water and pepper. Heat through, adjust salt and and water if necessary.

If you wish, push the soup through a sieve to get a smooth consistency.

Heat through to serve. Serve straight, Yoghurt instead of the usual cream is a stir through option but not essential.

2 tomatoes, roasted is an option as well.

This sounds delicious! I'll try making it this week.
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