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Roast pumpkin soup

Servings 4

Ingredients

  • 1.5 kg approx pumpkin, deseeded, peeled and chopped
  • 1 tbsp Olive oil
  • 2 medium onions peeled and cut into quarters
  • 2 cloves garlic peeled
  • 750 ml vegetable stock
  • 250 ml milk

Instructions

  1. Preheat the oven to 200c/180c fan oven and spread the pumpkin chunks on to a couple of baking trays. Drizzle with the olive oil and season before roasting in the oven for 30 minutes or until tender and easily pierced with a fork.
  2. When the pumpkin is ready put it into a large saucepan with the onion, garlic, stock and milk then bring the pan to the boil. Reduce the heat to low and leave to simmer with a lid on for 30 minutes.
  3. Check that the onion and garlic are cooked through and tender, then blend the soup until smooth and creamy. You can do this in the pan using a handheld blender or in a food processor. Season to taste and your soup is ready!
  4. Finally, serve it hot with some crusty bread.