Roasted Pumpkin Soup

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

1. Heat oven to 200°C.
2. 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)
3. Allow pumpkin to cool slightly, then scoop the flesh into a blender
4. Add cream, chicken stock, garlic, and a splash of olive oil and blitz until smooth
5. Season with salt and pepper
6. 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