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 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 Back to blog homepage
