Spicy Pumpkin Soup & Roasted Potatoes

This is something I actually made a few weeks ago, at the beginning of the pumpkin season, but it is still very much using things currently in season. Mmm, pumpkin.


Spicy Pumpkin Soup & Roasted Potatoes

Potatoes
4 medium to large potatoes, either thickly sliced or cubed (depending on preference)
1 tsp hot paprika
1 tsp powdered chicken-style stock
1/2 tsp sage
good sprinkle pepper

Pumpkin Soup
1 small pumpkin, chopped
2 large carrots, chopped
4 cloves garlic
1 onion, chopped
1 small chipotle, soaked
2 small potatoes, cubed
3L chicken-style stock
1 tsp paprika
generous sprinkle pepper


Set oven to 180°C.

Combine paprika, dry stock, sage and pepper. Toss the roasting potatoes, and place on a baking tray. Place in oven.

Place pumpkin; carrots; whole, unpeeled garlic and onion in a baking tray. Put about a centimetre of water in the bottom of the tray. Place in oven.

Bake the potatoes and pumpkin ingredients for 30 minutes.

Meanwhile, chop chipotle and place with potatoes, stock, paprika and pepper in a large pot. Cook until tender.

Add pumpkin, carrots, garlic and onion. Cook for a further 10–15 minutes to combine flavours. Puree.

Serve soup in bowls with spicy potatoes on the side.

Serves 4.