I’ve liked soups since I was a little girl, and because I’m from Poland my favorite one is cabbage, cucumber or beetroot soup:-)
But my family don’t enjoy so much, they have more English taste so they prefer creamy type of soups instead.
Pumpkin soup we all love, specially this one, with a hint of cumin and garlic. My secret is to roast the vegetables before putting them in to water, the soup has more aroma and give us this nice warm filling. You have to try this autumn:-)
1 pumpkin, clean, piled and sliced
2 clove of garlic
100 g celery ( root )
1 tsp. cumin
½ tsp. pepper
2 tbs. olive oil
10 g parsley
700 ml water
Preheat oven to 220 C / Gas 7.
Place pumpkin, carrots, onion, celery, parsnip and peeled garlic in a baking dish or roasting tin. Add cumin and a pinch of salt and drizzle with olive oil.Bake in a preheated oven for 25 minutes until soft.
In a large saucepan over medium heat, bring water to the boil. Cook potato in simmering water until soft, about 20 minutes.
Combine potato and water with roasted vegetables and puree in a liquidizer or food processor until smooth. Return to pan over low heat and stir in pepper and salt. Heat gently and serve with chopped parsley, soya cream and nice bread.