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Roast Pumpkin Soup

 Ingredients:

  • 2 tablespoons olive oil
  • 2 garlic clove crushed
  • Pinch dried oregano – or fresh from the herb garden
  • 250g Roma tomatoes – halved length ways
  • 850g butternut or pumpkin – unpeeled and chopped
  • 250g carrots  – peeled and roughly chopped
  • 2 onions  – chopped
  • 200g sweet potato- peeled and chopped
  • Salt and pepper to taste
  • 6 cups homemade chicken stock
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    Method:

     

  • Preheat the oven to 190°C
  • Mix the oil, garlic, salt ( about ½ tsp)  and oregano
  • Put the tomatoes cut side up in roasting tin with pumpkin, carrots, onion and sweet potato
  • Brush with oil mixture and bake for about 1 ½ hours
  • Cool and scrape the flesh from the pumpkin and put into large pan with the vegetables, oregano and stock
  • Bring to the boil, reduce the heat and simmer for 10 minutes
  • Cool and puree
  • Check seasoning and serve with fresh crouton and a swirl of cream
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