Roasted Pumpkin Soup With Roasted Garlic

Recipe by RonaNZ
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the pumpkin into wedges and then into about 3cm cubes.
  • Toss in olive oil, salt and pepper in a roasting tin.
  • Cut the top off a head of garlic and drizzle a little oil over the cloves.
  • Wrap the garlic in tin foil and add to the pumpkin.
  • Roast at 200C for 30 minutes or until the pumpkin is soft.
  • Meanwhile, coarsely chop the onion, celery and carrot and fry until the onion is translucent.
  • Add the ground cumin and fry briefly.
  • Add the water, Worcestershire sauce (a couple of shakes of the bottle), salt, pepper and chili (if you like a bit of heat in your soup).
  • Bring to the boil and then reduce to simmer for 15 minutes.
  • Remove the skin from the cooked pumpkin.
  • Squeeze out the roasted garlic and add to the soup along with the pumpkin. You may need to add some water at this stage to just cover the vegetables.
  • Simmer for another 5 minutes.
  • Blend with a stick blender and adjust the seasoning to taste.
  • You may also need to add yet more water if the soup is too thick. I like my soup really thick. My kids used to eat this by spreading it on their bread instead of dipping the bread in the soup!
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