Ingredients
Roast Pumpkin Soup
- 2 Butternut pumpkin cut into chunks
- 2 diced onions
- 4 cloves sliced garlic
- 1 large diced potato
- 1 large diced carrot
- Olive oil
- Salt & Pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon nutmeg
- 2 litres vegetable or chicken stock
- 1 cup thickened cream
In a large baking tray, add the pumpkin & drizzle with some olive oil. Season with some salt, pepper, cumin & nutmeg.
Mix well & roast in a 180c oven for approximately 30 minutes, or until golden & caramelised. Making sure to give it a quick mix half way through cooking.
In a large pot with 2 tablespoons olive oil, sauté the onion until translucent. Add garlic, carrot & potato. Cook for about 5 minutes before adding the pumpkin pieces.
Pour in the vegetable stock. Season with salt & pepper. Bring to the boil & simmer for approx. 20min or until potatos & carrots are tender. Blend using a hand blender. Return to the heat, then add 1 cup thickened cream & give it a good mix, taste for seasoning.
Serve with croutons or crusty bread. Adjust the thickness if needed by adding more stock.
