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Before you jump to Roasted Pumpkin Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Within the Kitchen.

Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone’s active contribution. Each and every family must start creating changes that are environmentally friendly and they should do this soon. Here are a few tips that can help you save energy, for the most part by making your kitchen area more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

The kitchen alone gives you many small methods by which energy and money can be saved. It is pretty easy to live green, of course. It’s about being practical, more often than not.

We hope you got insight from reading it, now let’s go back to roasted pumpkin soup recipe. To make roasted pumpkin soup you only need 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Roasted Pumpkin Soup:

1. You need 800 g pumpkin, in bite-sized pieces
2. Take Ground black pepper
3. Prepare Sea salt
4. Prepare 2 tsp dried coriander
5. Provide 1 tsp dried chilli flakes
6. Provide 1/2 tsp dried cumin
7. Prepare Olive oil
8. Provide 2 large onions, chopped
9. Use 3 cloves garlic, chopped
10. Use 2 sticks celery, chopped
11. You need 1 carrot, diced
12. Provide 1 1/2 litres vegetable stock. I used “Marigold” powder

Instructions to make Roasted Pumpkin Soup:

1. Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
2. Mix the chilli flakes, coriander, cumin and a pinch of salt.
3. Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
4. Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
5. Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
6. Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.

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