02-28-2014, 03:01 AM
Join Date: Feb 2014
Height: 5 ft
I'm particularily interested in this Recipe:
Originally Posted by Pattience
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
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.