Here is a very simple, tried and tested Pumpkin Soup Recipe to get you through the colder days and evenings. Serves 6-8 people. Roasting the pumpkin beforehand gives this soup a kick that you just don’t get from normal, everyday pumpkin soups.
1.5 kilo of Pumpkin, peeled and chopped
8 Garlic cloves, unpeeled
2 tablespoons of Olive oil
Sea salt and cracked black pepper for seasoning
2 cups of Chicken stock
1/3 cup of Sour cream
Preheat the oven to 200°C.
Place the pumpkin, garlic, oil, salt and pepper on a baking tray and toss to combine.
Roast for 45 minutes or until golden and tender.
Place the pumpkin in the bowl of a food processor.
Squeeze the garlic cloves from their skins and add to the pumpkin with the stock and sour cream.
Process until smooth.
You can wait until the roasted pumpkin is cooked to peel, as it is easier
A large food or drink blender can be used instead
Keep the shute of the processor unblocked, as the heat of the mixture may pop the top off the processor
Keep the top of the blender on loosely to allow the heat to escape
For decoration, add some extra sour cream on top and swirl with a knife or skewer, you can also add a sprig of parsley
The roasted pumpkin and garlic soup is a meal in itself so just add an oven warmed bread roll and that’s dinner done