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Roast Pumpkin Soup
Recipe submitted by
A lovely full of flavour soup with the option to make it good for people watching their weight
1/4 of a whole pumpkin
1x whole garlic skin on
2 cups of chicken stock (i use vegeta gourmet stock)
1x thumb of ginger
1x 375ml can of carnation milk or 1 cup of cream
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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.