Roasted Pumpkin Soup
Serves 4 - 5
Use whatever amounts you like, but as a guide, to serve 4-5 people, here’s what I used.
- 2 kilos of peeled and chopped pumpkin
- 2 carrots, chopped (no need to peel unless the skin is very old)
- 6 garlic gloves, peeled, but whole
- 2 large onions, peeled and halved
Place all in a large roasting dish and spray with cooking spray. Bake at 180 degrees for about 45 minutes or until tender, but not mushy. Check that the onions aren’t burning and turn them over if the ends get a bit browned. Browned is good for taste, but not too black.
Heat a large pot or stockpot over a medium heat and spray with cooking spray. Tip the cooked veggies in, stir and while they are sizzling mix up 2 x Continental chicken stock pots (‘jelly’ stocks) with 5 cups of boiling water. Add to pot, bring to the boil then reduce heat and simmer for about 30 minutes. I find using a stick blender the easiest to then blend the mixture until smooth. Taste and season.
If you want to add some protein, add some shredded chicken and warm through before serving.