Whole Roasted Pumpkin Soup
1 whole medium butternut pumpkin, skin on, seeds removed, cut into 7-9cm pieces (chunks)
1 bulb garlic, peeled and quartered
2 red onions, peeled and quartered
1 teaspoon cumin
1 teaspoon nutmeg
1L vegetable stock
coriander, as garnish
olive oil, for roasting
Preheat your oven to 180 degrees celsius.
Cover a large baking tray with baking paper and lay your pumpkin, onion and garlic on tray, ensuring they aren’t overlapping.
Lightly coat your vegetables with olive oil, then add the cumin and nutmeg. toss the vegetables to ensure they are coated.
Place in the oven and bake for around an hour or until the vegetables are soft, turning half way through.
Place everything into a large soup pot, mash your vegetables together with a potato masher. Next, using a stick mixer or blender, begin to puree the soup – (yes even the softened pumpkin skin), slowly add your stock and continue blending until your soup is smooth. Pssst: you may need to add more stock depending on the consistency that you like.
To warm your soup, bring the soup pot to the boil on the stove and then turn down the heat. Keep stirring it to avoid air bubbles forming. Place into bowls to serve, and garnish with coriander.
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