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    Roasted Pumpkin Soup

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    Preparation time is 10minutes
    Cook time is 1hours
    Total time is 1hours 10minutes
    Serve is for 4 to 6 people
    Difficulty level: 3 out of 4

    8 Ingredients

    • 200milliliter thickened cream
    • 1 brown onion
    • 1kilograms butternut pumpkin (halved)
    • 1/4 cup extra virgin olive oil
    • 1/4teaspoons nutmeg
    • 500milliliter chicken stock
    • 2tablespoons chives
    • 1 garlic bulb

    Nutrition per serving

    1230 Kilojoules or 293 Calories
    14% of daily energy intake*
    Protein
    3.6grams
    Fat
    22.2grams
    Carbs
    23.7grams
    Sugars
    6.5grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Make a creamy bowl of pumpkin soup with this easy ‘no-chop’ recipe — the secret is in the roasting of the pumpkin. It’s the perfect no-fuss weeknight meal.

    Method

    Step 1 of 4

    Preheat oven to 220°/200°C fan-forced and line baking tray with baking paper.

    Step 2 of 4

    Score surface of pumpkin in a crisscross pattern about 2cm apart, then place on tray with onion and garlic. Drizzle pumpkin generously with oil, season and bake for 1 hour or until tender.

    Step 3 of 4

    Cool just enough to handle, then use a spoon to scoop out pumpkin flesh, discarding seeds and skin, and place in a blender. Squeeze out onion and garlic and add to blender with stock, cream and nutmeg. Blend until smooth and creamy. Season.

    Step 4 of 4

    Ladle soup into bowls, drizzle over cream and scatter over chives and extra nutmeg. Serve immediately.

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