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Roast Pumpkin Soup

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A lovely full of flavour soup with the option to make it good for people watching their weight

Ingredients

  • 1/4 of a whole pumpkin
  • 2x oions
  • 1x whole garlic skin on
  • 2 cups of chicken stock (i use vegeta gourmet stock)
  • 2 carrots
  • 1x thumb of ginger
  • 1x 375ml can of carnation milk or 1 cup of cream
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Method

  1. Roughly chop up your pumpkin in to chunks with skin on
  2. Roughly chop up you oinons in to chunks skin on
  3. 1 whole garlic skin on
  4. Roughly chop up carrots skin on.
  5. Drizzel with olive oil and in to oven to roast until soft.
  6. Remove skin from pumpkin and place the rest on the roasted vegetables in to the blender. Blend untill smooth adding the chiken stock.
  7. Pour in to medium size pot along with can of carnation milk or cream. Add a little more water if you require it thinner.
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Recipe Rating

3
Preparation Time: 5H
Cooking Time: 30M

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