This festive week of #Weekday Suppers from Family Foodie brings you a collection of simple, delicious meals to get you through the Christmas period. Today, on Boxing Day, I’m offering a Spiced Pumpkin soup that’s full of flavour and easy to make.
With a few root vegetables roasted in the oven, a blend of spices and any red wine you’ve got leftover, this soup can be prepared in no time. It’s the perfect Boxing Day meal; effortless to prepare and a warming, nutritious but not overly heavy meal after the glut of Christmas Day.
I used pumpkin, butternut squash and sweet potato and a spice blend of allspice, cinammon, ginger and tumeric, giving a mulled wine flavour to the rich vegetable base. Enjoy!
Spiced Pumpkin Soup
- 1/2 medium pumpkin
- 1 small butternut squash
- 2 sweet potatoes
- 3 carrots
- 1 red onion
- 400ml vegetable stock
- 4 tbsps red wine
- 1 tsp allspice
- 1 tsp cinammon
- 1/2 tsp ginger
- 1/2 tsp tumeric
- 1 tsp honey
- Roughly chop the veg and roast in a 180C oven for 20 mins, with the honey and spices.
- Put into a large pan with the red wine and simmer over a medium heat for a couple of minutes. Add the vegetable stock and bring to a rolling boil.
- Lower the heat and cook for about 15 minutes.
- Remove from heat and allow to cool slightly. Transfer in batches to a blender and blend until smooth. Return to pan to heat through and serve with blue cheese and crusty bread.
Happy Baking Days http://www.happybakingdays.com/
Take a look at the other great menus this week to get the rest of your festive period sorted:
Weekday Supper Menu for the week of December 23-27