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Ingredients
- 2 white onions peeled and chopped
- 4 cloves of garlic
- 2 celery stems
- 200ml olive oil
- 1 small pumpkin (or winter squash)
- 1 small red chilli (chopped)
- Sea salt
Step 1 - Chilli Oil
- Warm 100ml of olive oil in a small pot until it reaches 70℃.
- Add the chopped chilli and take off the heat, allowing it to infuse and cool.
- Store the chilli oil in a glass bottle or jar, which can be kept for weeks and will get stronger with time.
Step 2 - Pumpkin Soup
- Peel the pumpkin and take out the seeds.
- Cut the pumpkin into large chunks and place in a roasting tray with 4 slightly crushed garlic cloves. Drizzle with a little olive oil and sprinkle with a tea spoon of sea salt.
- Roast in a preheated oven at 150℃ for 30min to 1 hour until the pumpkin is entirely cooked.
- Sweat the onion and celery on a medium heat in a large pot with a drizzle of olive oil for few minutes.
- Add 1 litre of water and simmer for 10 minutes. Add the roast pumpkin. Simmer for 5 more minutes and blend.
- Top the soup with a good drizzle of chilli oil and serve with a nice crusty roast garlic bread roll.
Ingredients
- 2 white onions peeled and chopped
- 4 cloves of garlic
- 2 celery stems
- 200ml olive oil
- 1 small pumpkin (or winter squash)
- 1 small red chilli (chopped)
- Sea salt
Step 1 - Chilli Oil
- Warm 100ml of olive oil in a small pot until it reaches 70℃.
- Add the chopped chilli and take off the heat, allowing it to infuse and cool.
- Store the chilli oil in a glass bottle or jar, which can be kept for weeks and will get stronger with time.
Step 2 - Pumpkin Soup
- Peel the pumpkin and take out the seeds.
- Cut the pumpkin into large chunks and place in a roasting tray with 4 slightly crushed garlic cloves. Drizzle with a little olive oil and sprinkle with a tea spoon of sea salt.
- Roast in a preheated oven at 150℃ for 30min to 1 hour until the pumpkin is entirely cooked.
- Sweat the onion and celery on a medium heat in a large pot with a drizzle of olive oil for few minutes.
- Add 1 litre of water and simmer for 10 minutes. Add the roast pumpkin. Simmer for 5 more minutes and blend.
- Top the soup with a good drizzle of chilli oil and serve with a nice crusty roast garlic bread roll.
