Easy Roast Pumpkin Soup
Easy Roast Pumpkin Soup
A perfect winter warm and it couldn't be easier.
Ingredients
- 1 butternut pumpkin between 1.5 – 2kg, (cut in half lengthways)
- 1 brown onion cut in half lengthways but leave the skin on
- 1 head of garlic
- 2 tbsp olive oil
- 500 ml veggie stock salt reduced
Instructions
- Preheat your oven to 220C
- Line a tray with baking paper
- Throw the pumpkin, onion and garlic on the tray (cut side up). Cover with the oil, season with salt and pepper and give it a good rub!
- Throw the tray in the oven. You want to roast these bad boys for about 45minutes or until the flesh of the pumpkin is easy to spoon. – My pumpkin was fat, and it took closer to an hour.
- Once cooked, take it out and let it chill for 15-20 minutes. You don’t want to burn your hands scooping all that goodness out.
- Throw the onions (take the skin off now), squeeze the garlic and scoop the pumpkin into a blender, bath with veggie stock… BLITZ that until soup-like… if it’s too thick, add some water. If it's too thin, well, you’re eating thin soup tonight.
- Eat with bread. Splash some sour cream or greek yougurt and throw a fist full of pepitas for some crunch… but you could use fried bacon if you wanted. You’re welcome.
