Home » Umngazi Recipes » Roast Pumpkin Soup

Roast Pumpkin Soup

Posted on: December 1, 2014, in Umngazi Recipes

 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

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