Pumpkin soup is full of creamy goodness.

Pumpkin soup recipe real pumpkin. Put pumpkin on a baking tray with the onion wedges, garlic. Directions step 1 preheat oven to 300 degrees. Cut the pumpkin flesh into large, evenly sized cubes and put on a baking tray.

Adjust the amount of curry and soy sauce for spiciness. Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft.

In a large pot, melt the butter (2 tablespoons) over medium heat. Add the diced onion and sauté until softened and starting to brown. Use a stick blender or transfer to blender to blitz smooth;

Then add the onion, garlic, ginger, and green chilies, chopped. Pick out the bay leaf and blend the soup until smooth using a stick blender. Further saute 1 thinly sliced onions till it shrinks.

Heat the oven to gas 6, 200°c, fan 180°c. Slice each pumpkin halve in half to make quarters. Boil rapidly for 15 minutes until pumpkin is very tender;

Add onion and garlic and cook until golden. Directions in a large saucepan, saute onion in butter until tender. 1 medium carving pumpkin (see notes) 1 tablespoon olive oil 2 onions, roughly chopped 2 carrots, roughly chopped 4 cloves garlic, roughly chopped 2 teaspoons ground cumin 2 teaspoons.