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Grilled Pumpkin, Pepper and Tomato Soup

This time of year, pumpkins abound, but a pumpkin is not just for Halloween and they can be used for tasty dishes in so many ways.

 Flame and Dame   Winter 2020 Join us on        @thebbqmag

 #FlamdAndDame #Pumpkin #Soup

 

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This hearty seasonal soup is a great way to make the most of the pumpkin’s rich, autumnal colour and provides a perfect balance of smokiness from the grilled vegetables with sweetness from the peppers and tomatoes.

Serves 8

 

 

  • 1 medium pumpkin sliced & deseeded
  • 1kg tomatoes 
  • 3 peppers
  • 2 unpeeled onions, halved
  • 4 cloves garlic, skin on
  • 1 sprig rosemary
  • 1 litre chicken (or vegetable) stock
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp sherry vinegar
  • Spoon of single cream
  • Drizzle of flavoured oil (we use Mrs Middleton’s basil oil)
  • Pumpkin seeds, roasted whole
  • Chilli flakes
  • Handful chopped parsley

 

 

  1. Grill the vegetables and garlic directly over coals. When they are charred, transfer to a large bowl, don’t worry if not fully cooked through
  2. Heat a large cast iron pot adding the peeled roasted garlic, cooked tomatoes and rosemary
  3. Allow the peppers to stand until cool enough to handle, remove the skins, stem and seeds and add to the pot
  4. Remove the skin from the pumpkin, peel the onions and add them to pot
  5. Add stock, salt, pepper and cook over medium indirect heat until the veg is soft and cooked through (about 1 hour)
  6. Toast the pumpkin seeds on a baking tray with a sprinkling of salt. The seeds can be kept whole for a rustic look or the outer shell can be removed
  7. Remove the rosemary stalk and blend the soup to desired consistency adding more water if required 
  8. Add the sherry vinegar and season to taste
  9. Fill a bowl with soup and stir in a swirl of cream
  10. Drizzle with flavoured oil, sprinkle with chilli flakes and chopped parsley

 

 

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