Pumpkin Soup

This pumpkin soup is delicious and warming - perfect for when Winter is approaching. If pumpkins are not in season, why not try substituting this for butternut squash.

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Instructions

  1. 1

    Heat oven to 180º C. Place pumpkin, onion, garlic and rosemary in a baking tray.


  2. 2

    Brush pumpkin with the grapeseed oil. Sprinkle with salt and plenty of cracked black pepper. Bake for 1 hour or until softly roasted.


  3. 3

    Pour a cup of stock into the pan to help remove roasted pieces. Lightly blend in batches with the rest of the stock, pouring into a saucepan. Bring to the boil and then simmer for up to 20 minutes.


  4. 4

    Garnish with a sprig of rosemary and a few pumpkin seeds and serve with crusty bread.


Ingredients

  • 1 kg pumpkin, chopped into large roasting chunks
  • 1 onion, sliced
  • 4 cloves garlic
  • 50ml grapeseed oil
  • 6 cups stock (chicken or vegetable)
  • 1 sprig rosemary
  • 1 tsp sea salt
  • 1 sprinkle cracked black pepper

Serves 4

Total time required Total time:

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Recipe published with permission from COOKS&CO.

Cooks and Co.

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