Oven roasted pumpkin soup
Serves 4
- 1.5 kilo pumpkin - cut into medium wedges
- 1 large brown onion - peeled
- 1 knob of garlic
- 1 large carrot
- salt and pepper to taste
- 1 tablespoon olive oil
- 3 cups of chicken or vegetable stock
Place pumpkin, whole onion and carrot into a baking dish. Drizzle with a little olive oil, sprinkle with salt. Bake for 40 minutes. Trim the end from the garlic to reveal the cloves. Drizzle with a little more olive oil and place with the pumpkin for the last 25 minutes of baking. Remove from the oven and cool slightly. Blend or process the roasted vegetables together with some of the stock until smooth. This may need to be done in batches. Include the soft flesh of the garlic cloves, extracted from the bulb with a sharp instrument. They should come out easily. Re-heat the puree in a saucepan with enough chicken stock to achieve the desired consistency. Simmer for 5 minutes. Season to taste.
© Recipe specially prepared for Freedom by Lisa Campton