roast pumpkin soup

Preparation

1. Cut the pumpkin (no need to peel) into rough chunks and scrape away the pips and surrounding soft fibres.
2. Lay the pieces in a large roasting tin and generously trickle over them up to 2 tablespoon of olive oil. Scatter the garlic cloves (whole, with the skin on, but lightly crushed) over the roasting tin and season well with black pepper and salt.
3. Put in a hot oven (190C, gas mark 5) for 35 to 40 minutes, turning once or twice, until the pumpkin pieces are tender and browned. Use a spoon to scrape the soft flesh away from the skin.
4. Heat the chicken or vegetable stock in a large pan. Squeeze out the flesh from the roasted garlic cloves and put it in a liquidizer/blender with the pumpkin flesh and enough hot stock to cover it (do this in batches). Blend until smooth, then pour into a clean pan.
5. Season the soup to your taste, and heat the soup through without letting it boil.
Serving suggestion
Serve with a sprinkle of cream, garnish with fresh (chopped) coriander/cilantro leaves.
6. Rating: 3.56/5 (9 votes)
   Rating 3.56/5
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