Easy As Roast Pumpkin Soup
I love a quick and easy recipe I can make and reheat for the week. I am definitely a creature of habit and this recipe ticks all the boxes.
This recipe is also one that my daughter requests I make for her! My delightful 4 yr old is a fussy eater and quite often I feel like I am hitting my head against the wall trying to find something she will eat. Quite often the food she ate yesterday that was simply delicious will be disgusting the next time I make it.
I will quite often double the recipe and freeze some.
I like to serve it with some grated parmesan and a dash of cream.
Makes 4 serves
- 1 Large Butternut Pumpkin cut in half skin on and seeds removed
- 1 Large Onion skin removed cut in half
- Garlic (I used 1 tsp of minced garlic)
- 700ml of Vegetable stock
- Spray Oil
- Cream or Natural Yoghurt to serve and garnish with grated parmesan.
Preheat oven to 180°C or 160°C fan-forced. Place half the onion in the hole where the seeds were in the pumpkin and lay skin side up on an oven tray with greaseproof paper and give the pumpkin a light spray of oil. Note - You may need to give the pumpkin a bit of a push down to get the onion to fit. Repeat for the other half of the pumpkin.
Bake pumpkin in the oven until a knife can be inserted easily the skin will burn a bit and that is okay as you will discard this later. Remove from the oven and let cool until you can comfortably handle the pumpkin.
Turn the pumpkin over and using a spoon scrape out all the flesh from both pieces and put into a bowl.
To a food processor add the onion, garlic pumpkin and stock and process until smooth. I like to not put all the stock in at once just in case it's thick enough. You can always add more stock if needed. I always do mine in two batches in my Nutribullet.
Heat gently on the stove, and season with salt and pepper to taste.
Serve with a dollop of cream or natural yoghurt and a sprinkle of grated parmesan.