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