Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1.20kilograms whole butternut pumpkin, peeled, cut into 2cm pieces
- 1 brown onion, peeled, cut into wedge
- 2 cloves garlic
- 1 large red capsicum, coarsely chopped
- 1/3 cup extra virgin olive oil
- 2 cups Woolworths vegetable stock
- 1 Woolworths 35-hour white sourdough mini loaf, sliced, toasted
Description
It doesn't get much easier than this sheet-pan soup, which features roasted pumpkin, capsicum and onion blitzed together to produce a colourful, delicious winter treat.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
Step 2 of 4
Spread pumpkin, onion, garlic and capsicum across both trays. Drizzle with oil. Bake for 25 minutes or until pumpkin is soft when pierced with a small knife.
Step 3 of 4
Transfer vegetables to a blender. Add stock and blitz until smooth.
Step 4 of 4
Divide soup among bowls. Drizzle with remaining oil and season with freshly cracked black pepper. Serve with toast.
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