Roast Pumpkin Soup
Our creamy roast pumpkin soup recipe is quick and easy to make and also has a depth of flavour for true winter comfort, plus an added zinc and vitamin E boost!
Ingredients:
- 1 kg pumpkin, peeled, chopped
- 3 cloves garlic (cut the tops off before roasting)
- 1 medium brown onion, peeled, chopped
- 1 tablespoon olive oil
- 3 cups (750mL) chicken stock (or vegetable stock for veggies)
- 2/3 cup (160mL) cream
- 1 teaspoon fresh thyme, finely chopped
- Salt
- Freshly ground black pepper
Method:
- Preheat your oven to 200°C or 180°C fan-bake.
- Combine pumpkin, garlic and onion in a large baking dish and place a few teaspoons of Waihi Bush Organics Coconut Oil.
- Roast for about 40 minutes tossing at the 20 minute mark to distribute the oil then remove garlic and put this aside to cool.
- Continue roasting the pumpkin and onion for about another 20 minutes or until soft.
- Squeeze the roasted garlic out of its skin into a large saucepan or pot add roasted pumpkin and onion, then blend or process the roasted vegetables with stock until smooth.
- Place saucepan over medium heat and stir until hot.
- When warm, stir in cream and thyme, and season to taste with salt and pepper.
- Serve your pumpkin soup with hot crusty bread. Garnish with roasted pumpkin seeds and a drizzle of Waihi Bush Organics Pumpkin Seed Oil or your Waihi Bush Organics oil of choice.
