Roasted Pumpkin Soup
This pumpkin soup recipe is super creamy and healthy too! The pumpkin is diced and roasted first, for maximum flavour. It can be done and ready on the table in under 30 minutes and tastes utterly delicious with a drizzle of cream and sprinkle of herbs.
1/2 cup onion, diced
500g pumpkin, diced
2 tbsp garlic, crushed
1/4 cup coriander, chopped
1 tbsp olive oil
500ml vegetable stock (homemade or store-bought)
1/3 cup cream
Preheat the oven to 180C/350F.
Place pumpkin and onion on a baking tray with a drizzle of oil and sprinkle of salt and pepper. Mix it well and bake for 20 minutes, or until the pumpkin looks soft and partly brown.
Add the stock into a pan and bring to a boil. Add the pumpkin, onion, garlic, coriander and cook for 5 minutes.
Transfer to a blender, add garlic and whizz until smooth. Adjust consistency to taste with extra water or milk.
Season and serve hot with a drizzle of cream and a slice of crusty bread.
Calories 104, Fat 5.6 grams, Cholesterol 6 milligrams, Sodium 473 milligrams, Carbs 13.8 grams, Protein 2.1 grams