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Roasted Pumpkin Soup

Regular pumpkin soup jazzed up by slow roasting the pumpkin, onion and garlic beforehand making a classical soup a little more special.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 serves

Ingredients
 

  • 1.5 kg pumpkin
  • olive oil
  • 1 teaspoon rosemary, dried
  • 1/2 teaspoon cardamon, ground
  • 2 medium onions, roughly chopped
  • 5 cloves garlic
  • 1/4 cup cream, optional
  • 1 litre chicken stock, vegetarian suitable

Instructions
 

  • Preheat the oven to 150°C.
  • Half the pumpkin and remove the seeds, then chop into half. Place the pumpkin skin side down on two large baking trays and drizzle over a little olive oil.
  • Roast the pumpkin for 2 to 2.5 hours, or until really soft and caramalised.
  • On another baking tray, add the chopped onion and garlic cloves. Drizzle in olive oil then sprinkle with rosemary and cardamon. Bake for 30-40 minutes, or until the garlic is caramelised.
  • Once the pumpkin is cool to handle, scoop out all the flesh into a large pot. Add the roasted onion and garlic, and chicken stock.
  • Cook on medium heat for 20 minutes then blend with a stick blender, adding a little more water if you like a thinner consistency.
  • (Optional) Add cream and mix well before serving.

Notes

  • Add a dollop of sour cream on top and sprinkle with a little rosemary and/or chopped fresh parsley.
  • If you want to make this dairy-free, substitute the cream for potatoes. Simply add two medium potatoes chopped into medium-sized chunks into the soup and cook until tender.