Roasted Pumpkin Soup
Make a creamy bowl of pumpkin soup with this easy ‘no-chop’ recipe — the secret is in the roasting of the pumpkin. It’s the perfect no-fuss weeknight meal.
Ingredients
- 200ml thickened cream
- 1 brown onion
- 1kg butternut pumpkin (halved)
- 1/4 cup extra virgin olive oil
- 1/4 tsp nutmeg
- 500ml chicken stock
- 2 tbs chives
- 1 garlic bulb
Method
- Preheat oven to 220°/200°C fan-forced and line baking tray with baking paper.
- Score surface of pumpkin in a crisscross pattern about 2cm apart, then place on tray with onion and garlic. Drizzle pumpkin generously with oil, season and bake for 1 hour or until tender.
- Cool just enough to handle, then use a spoon to scoop out pumpkin flesh, discarding seeds and skin, and place in a blender. Squeeze out onion and garlic and add to blender with stock, cream and nutmeg. Blend until smooth and creamy. Season.
- Ladle soup into bowls, drizzle over cream and scatter over chives and extra nutmeg. Serve immediately.
