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Easy As Roast Pumpkin Soup Recipe


Easy As Roast Pumpkin Soup

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

Ingredients

  • 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.

Method

  • 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. 


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