Roast Pumpkin Soup with Toasted Seeds Recipe
www.womanandhomemagazine.co.za
Ingredients - 2kg unpeeled weight pumpkin or butternut squash - 3 red onions, cut into chunks - 4 large tomatoes, quartered - 3tbsp olive oil - 2tbsp maple
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Saucepan
- Stove
- Blender
- Mixing bowl
- Wooden spoon
- Ladle
- Serving bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
Ingredients
- 2kg unpeeled weight pumpkin or butternut squash
- 3 red onions, cut into chunks
- 4 large tomatoes, quartered
- 3tbsp olive oil
- 2tbsp maple syrup
- Sea salt
- 1 litre vegetable or chicken stock
- Natural yogurt, to serve
- 200g pumpkin seeds
- 1tbsp sea salt
- 1tbsp soft brown sugar
- 1 large sprig rosemary, finely chopped
- 2tbsp olive oil
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