Preheat oven to 180
Chop pumpkin & discard seeds.
Toss chunks in a little olive oil.
Roast along with garlic cloves for 30mins or until tender.
Meanwhile add onions to an oiled pot & cook on medium until onions are translucent but not browned.
Add spices & cook for a minute or 2.
Add carrot, celery & half the stock to pot & simmer.
Add roast pumpkin & garlic to the pot - scrape flesh from the skin for smooth soup or add the skin for a more rustic soup with extra flavour & fibre.
Add cream and cook a few minutes.
Puree soup with a stick blender or in a food processor & season with salt & pepper to taste.
Add further stock & simmer until you reach the desired consistency,
Serve hot swirled with olive oil or cream & warm crusty bread.
HINTS & TIPS:
Cook some bacon until crisp & crumble on top of soup before serving; Replace Cream with Coconut Cream for a rich flavour; Add a pinch of Chilli Flakes for a delicious spicy kick;
Make a large batch and keep portions in the freezer to re-heat as a quick & delicious meal
Ingredients
Directions
Preheat oven to 180
Chop pumpkin & discard seeds.
Toss chunks in a little olive oil.
Roast along with garlic cloves for 30mins or until tender.
Meanwhile add onions to an oiled pot & cook on medium until onions are translucent but not browned.
Add spices & cook for a minute or 2.
Add carrot, celery & half the stock to pot & simmer.
Add roast pumpkin & garlic to the pot - scrape flesh from the skin for smooth soup or add the skin for a more rustic soup with extra flavour & fibre.
Add cream and cook a few minutes.
Puree soup with a stick blender or in a food processor & season with salt & pepper to taste.
Add further stock & simmer until you reach the desired consistency,
Serve hot swirled with olive oil or cream & warm crusty bread.
