It’s getting colder which means it’s hearty soup time! I wanted to try something a little different today so my usual pumpkin/carrot essential base has a beetroot swirl inside. The contrasting flavours are delicious and the colours are beautiful.
- 500g Chicken on the bone
- 6 Cloves garlic
- 1 Medium red onion
- 500g Pumpkin
- 3 Large carrots
- 1 Whole raw beetroot (not the pickled kind)
- 1L water ( add as you go)
- 1t Crushed Corriander seeds
- 1/2 tsp Paprkia
- 1/4 tsp Crushed chili flakes
- salt and pepper to taste
- Olive oil
Heat the oven to about 180 Degrees and put the Beetroot in, no oil or anything is needed just throw it in there!
Meanwhile in a large soup sized pan heat a little olive oil and brown the diced garlic and onions. Once they start to brown add the chicken pieces and season to taste. I added lots of black pepper, and the above quantities of paprika, chili flakes and coriander seeds. while it’s cooking, dice the pumpkin and wash and dice the carrots then add them too. allow them to slightly brown (but not burn) then slowly add around 1L of water. By adding the chicken at this stage we are making the homemade chicken stock actually inside the soup so it saves time and maximizes on flavour. Allow the soup to simmer on a low heat for about half an hour then remove the chicken (and gobble it separately) then blend the soup in your food processor (or use the magic wand soup blender if you have) to blend to s smooth consistency. At This point you can judge the thickness and add more water if you require.
Set the soup aside or pour into a bowl then take your beetroot from the oven and peel or slice the skin off. Dice the beet and blend on high with some water and a dash of salt.
lastly, drizzle the beet-soup into the other soup to make a pretty contrasting swirl in your pumpkin soup.