Oven Roasted Pumpkin Soup

Pumpkin Love

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  • 1 small pumpkin,cut into wedges
  • 1 medium sweet potato,cut into wedges
  • 1-2 carrots,peeled and thickly chopped
  • olive oil
  • 1-2 cloves garlic,peeled and crushed
  • 1 onion,cut into wedges
  • 1 teaspoon root ginger,grated
  • 1 teaspoon ground coriander
  • 2 sticks celery
  • 4 tomatoes,peeled and chopped
  • 2 teaspoons tomato purée
  • 2 cups water
  • 1/2 oz(15 ml) freshly squeezed lemon juice
  • seasoning

Oven Roasted Pumpkin Soup

Preheat turbo oven to 410°F(210°C).

Combine pumpkin,potatoes and carrots in baking dish.

Lightly brush with oil.

Add the garlic,onion and spices.Mix well.

Arrange on the low grilling rack of turbo oven.

Bake for 20-25 minutes.

Remove the flesh form the pumpkin wedges.

Roughly chop the roasted vegetables.oven roasted pumpkin-soup

Add with onion/seasoning dish on the low grilling rack.

Cover and cook at 392°F(200°C) for 30-40 minutes.

Let cool and then use blender to purée.

Season oven roasted pumpkin soup as required.

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