Deliciously creamy, this roasted pumpkin soup will be sure to warm you up this winter!
PREP TIME: 1hr
SERVES: 4
INGREDIENTS
- 1 pumpkin (halved)
- 200ml thickened cream
- 500ml chicken stock
- 1 clove of garlic
- Salt and pepper to taste
- Olive oil
METHOD
- Heat oven to 200°C.
- De-seed your pumpkin halves. Sprinkle over a little olive oil, salt and pepper. Turn pumpkins upside down, and roast for about an hour (until tender)
- Allow pumpkin to cool slightly, then scoop the flesh into a blender
- Add cream, chicken stock, garlic, and a splash of olive oil and blitz until smooth
- Season with salt and pepper
- Serve with toasted ciabatta or garlic bread, and enjoy!
Chef’s tip: This is a great recipe to use up any leftovers that you might have in the fridge or pantry. Sprinkle over a little bit of fried bacon, spinach, croutons, pepita seeds, feta or parmesan cheese.