Roasted Crown Prince Pumpkin soup with potato. Toss in enough oil to coat. Cut the pumpkin into eight equal size wedges (scoop out any seeds if you haven't done so already and use for roasted pumpkin seeds). Put the wedges on an oven tray skin side down and drizzle with the olive oil.
Pat dry using kitchen paper, then spread the seeds out on the prepared baking tray. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil. You can have Roasted Crown Prince Pumpkin soup with potato using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Roasted Crown Prince Pumpkin soup with potato
In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Cover two flat oven platters with parchment paper. Wash the sweet potatoes and the eggplant. Cut the top off of the pumpkin, creating a lid.
Roasted Crown Prince Pumpkin soup with potato instructions
Put the pumpkin and its lid on one of the oven platters and sprinkle it generously with sea salt. Add the potato, roasted squash and vegetable stock. Roast: Peel and cut the pumpkin into smaller slices, spray with oil and sprinkle salt and pepper. Simmer: Once the pumpkin is roasted, saute the onion and garlic in a pot. Add pumpkin pulp, spices, and broth.