It’s October and at the end of the month Halloween will be with us again. That means that shops have started stocking plenty of pumpkins. I love pumpkin and I think it makes a delicious alternative to tomato. Many years ago I made a yummy pumpkin soup. This year I decided to add Parma ham for extra protein and spices for more flavour. The soup was so tasty. It was sweet with a slight spicy kick at the back of the throat. We love it and we hope you enjoy it too.
What tomato alternatives do you enjoy? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Baking tray
- Blender
- Saucepan
Ingredients
- Pumpkin puree x 200g
- Carrots x 2 large
- Onion x 1
- Garlic x 2 cloves
- Mild, medium or hot chilli powder x 2 tsps
- Ground ginger x 1 tsp
- Ground cumin x 1 tsp
- Dried oregano x 1 tsp
- Chicken stock or bone broth x 800mls
- Salt and pepper to taste
Method
- Preheat the oven to 200°C or gas mark 6.
- Peel and dice the carrots and set aside.
- Peel the onion and cut into quarters.
- Put these ingredients into the baking tray.
- Sprinkle over the mild, medium or hot chilli powder, ground ginger, ground cumin, dried oregano and salt and pepper to taste.
- Pour over the olive oil and toss the ingredients together.
- Put the baking tray into the oven for about 35 – 40 minutes or until the vegetables are golden brown around the edges.
- While the vegetables are cooking turn the grill onto high.
- Place the Parma ham onto the sheet tray and put the tray under the grill.
- Once the Parma ham starts to turn golden brown turn over and cook the ham on the other side until golden brown.
- Once cooked remove from the oven and leave to cool.
- When the vegetables are cooked remove from the oven and leave to cool.
- Once the vegetables and Parma ham are cool enough to touch put them into the blender.
- Pour in the puree and chicken stock or bone broth.
- Blend all these ingredients together.
- Pour the blended soup into a saucepan and heat through.
- Then serve with cheesy bread or chickpea flour wraps.
- Finally enjoy.
Spicy Pumpkin and Parma Ham Soup was a big hit in our house. We really enjoy this dish. I served it with cheesy bread for the boys and chickpea flour wraps for me. You could make a big batch of this soup and freeze it for another occasion. I had it as a leftover lunch the next day and it was just as tasty as the evening before. However you decide to eat this dish, as always please enjoy. Thank you xxx
Googies Kitchen Life 