I LOVE roasted pumpkin and turning it into a soup is just delish. The soup is rich and sweet from the honeyed parsnips and smokey from the roasted vegies with a Harissa spiciness
Drizzle some oil in a large roasting pan.
Put the pumpkin sprinkled with the Harissa, the parsnips drizzled with honey and the garlic and capsicum halves drizzled with olive oil.
Sprinkle some salt over the lot and bake in a 180 C oven til golden - about 50 mins
Saute the onion in a stock pot in a little olive oil.
When golden add the chicken stock and the roasted vegetables
With the flat end of a knife, squeeze out the roasted garlic from their skins and throw into the pot
Add the rosemary and salt and pepper and bring to the boil
Lower heat and simmer for 30 mins
Take off the heat and blitz with a stick blender til smooth
Add the cream if desired
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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