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Roasted Pumpkin Soup

An all time classic


  • 1 medium sized Blue Squash Pumpkin cut into small even pieces

  • 4 Sebago potatoes cut in small even pieces

  • 4 Carrots cut in even pieces

  • 1 brown onion quartered

  • .5 cup olive oil

  • 1lt Vegetable stock

  • 250ml cream

  • .5 cup finely chopped parsley to garnish

  • Cracked black Pepper


  • 1.

    Preheat oven to 190C

  • 2.

    Place all veggies in an oven tray and coat all with oil.

  • 3.

    Place in the oven and bake till all veggies are soft and starting to caramelise

  • 4.

    Remove and once cool, place in a food processor and blend with vegetable stock until smooth consistency is reached

  • 5.

    Re heat and ladle into a bowl and garnish with Cream, Parsley and cracked black pepper

  • 6.

    Serve with crusty bread and butter....hohhhhhhh!


Expect to get parts of the caramelised veggies in the soup, Dont worry about these as they add more flavor and a rustic feel. Careful - Don't eat too much bread with this dish lol. Bon Appetito!

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