Nothing I love in the cooler months more than a delicious Pumpkin Soup!
1 whole medium sized Jap Pumpkin
1 Onion Sliced
4 cloves of fresh Garlic sliced
2 Tablespoons of YIAH Mediterranean Olive Oil
2 Tablespoons of YIAH Pumpkin Fiesta Dip Mix
2 Cups of Chicken Stock
1 Onion Sliced
4 cloves of fresh Garlic sliced
2 Tablespoons of YIAH Mediterranean Olive Oil
2 Tablespoons of YIAH Pumpkin Fiesta Dip Mix
2 Cups of Chicken Stock
Sprinkle On the top:
1 Tablespoon of Pepita’s and 2 Tablespoons of Diced Bacon sauteed until golden in a non stick fry pan
and a tablespoon of No Fat Black Swan Greek Yoghurt for each serving.
Peel and dice the pumpkin and add to a snap lock bag with the onion, garlic and YIAH Mediterranean Olive Oil. Toss to coat the pumpkin evenly with the oil. Season with a little salt and pepper. ( I prefer Himilayan Rock Salt and Yiah Chai Shiraz Four Peppercorn Blend ) Roast at 180 C until almost tender. (Time will depend on how small you dice the pumpkin. I dice it approx an inch square, the smaller you chop it means less time to cook so I am all for that!)
Pop into a ceramic oven dish with lid (or whatever you have) add the YIAH Pumpkin Fiesta Dip Mix and chicken stock and stir to combine. Pop back into the oven until the pumpkin is tender. Blend with a stick mixer or processor.
***** You don’t have to Roast the Pumpkin first but personally I love it this way as roasting brings out the flavour in the Pumpkin. Well worth the extra effort!
Roasted Pumpkin Fiesta Soup
Author: Lj's Gourmet Kitchen
Ingredients
- 1 whole medium sized Jap Pumpkin
- 1 Onion Sliced
- 4 cloves of fresh Garlic sliced
- 2 Tablespoons of YIAH Mediterranean Olive Oil
- 2 Tablespoons of YIAH Pumpkin Fiesta Dip Mix
- 2 Cups of Chicken Stock
- Sprinkle On the top:
- 1 Tablespoon of Pepita's and 2 Tablespoons of Diced Bacon sauteed until golden in a non stick fry pan and a tablespoon of No Fat Black Swan Greek Yoghurt for each serving.
Instructions
- Peel and dice the pumpkin and add to a snap lock bag with the onion, garlic and YIAH Mediterranean Olive Oil. Toss to coat the pumpkin evenly with the oil. Season with a little salt and pepper. ( I prefer Himilayan Rock Salt and Yiah Chai Shiraz Four Peppercorn Blend ) Roast at 180 C until almost tender. (Time will depend on how small you dice the pumpkin. I dice it approx an inch square, the smaller you chop it means less time to cook so I am all for that!)
- Pop into a ceramic oven dish with lid (or whatever you have) add the YIAH Pumpkin Fiesta Dip Mix and chicken stock and stir to combine. Pop back into the oven until the pumpkin is tender. Blend with a stick mixer or processor.
- ***** You don't have to Roast the Pumpkin first but personally I love it this way as roasting brings out the flavour in the Pumpkin. Well worth the extra effort!
