This pumpkin soup will be a family favourite winter warmer. So easy to make, plus when pumpkins are in season, this is a great way to feed the family – just add some crusty bread and you have a really easy meal.
Ingredients
- pumpkin – peeled and seeds removed
- onion
- garlic
- salt
- vegetable or chicken stock
Directions
Cut the vegetables and place in a baking pan, drizzle with olive oil and salt. Roast until tender and golden. With the garlic, I just chopped off the head and leave it all fully intact (skin and all – this stops it drying out during baking).
Squeeze the garlic head to remove the flesh. Add all ingredients into a food processor or blender and puree, adding stock as required to get to desired consistency.
A word of caution! Be really careful when blending hot food as it can create a vacuum seal and a build up of pressure could leave you with a huge huge mess (including the ceiling). To reduce this risk, I use cold stock which will reduce the temperature of the vegetables when pureeing.
