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Roasted Pumpkin Soup

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(serves 4)

Onions, chopped         2

Roasted pumpkin        1 KG

Carrots, chopped        3

Garlic clove                  1

Celery, chopped          3

Veg stock                     600ml

Olive oil

Paprika                         1 tsp

Cumin                           1 tsp

Coriander                     1 tsp

Paprika                         1 tsp



1. Preheat the oven with pizza stone on to 200c.

2. Half the pumpkin and remove then chop in half. Place the pumpkin on to aluminium foil and drizzle over a little olive oil.

3. Roast the pumpkin for 1 hour, or until soft and lightly browned.

4. Meanwhile, roughly chop the onion, garlic, carrot.

5. Heat a pan onto of the grills with some oil.

6. Add the vegetables and all the spices and cook for 30 minutes or until soft and sweet but not coloured.

7. When the pumpkin is ready, add to the pan with the hot stock. Blend with a stick blender or keep it chunky, adding a little more water if you desire.

Aquaforno II

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