Roast Pumpkin Soup

Rating:

apples-green

Created by:

QAST
Total time:
115 min
Preparation:
25 min
Cooking:
90 min
Serves:
8

Category:

Tags:

Ingredients

1.6KgButternut Pumpkin
1unitBrown onion, finely chopped
2unitGarlic cloves, finely chopped
1LitreChicken stock
1tbspGinger, finely grated
1/4cupNatural yoghurt (to serve)
cupOlive oil

Method

  1. Preheat oven to 200 deg C. Line baking trays with baking paper.
  2. Coarsely chop the pumpkin and spread on the prepared trays. Drizzle with 2 tablespoons of olive oil.
  3. Bake for 1 hour 10 minutes or until pumpkin is soft and lightly coloured.
  4. Heat remaining oil in a large, heavy-based saucepan over medium heat. Add the onion and cook, stirring, for 3-5 minutes or until slightly softened. Add the garlic and cook, stirring, for 1 minute.
  5. Add cooked pumpkin and juices from the tray to the pan. Add the stock. Bring to a simmer over medium-low heat. Simmer for 15 minutes. Stir in ginger.
  6. Remove from heat and cool slightly. Puree.
  7. Serve with a dollop of yoghurt and herbs of your choice.

Recipe description

Tasty and delicious item for winter menus.

Variations

For added protein add a can of chick peas with step 6.

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