Louise's roasted pumpkin soup

Name: Louise's roasted pumpkin soup
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Ingredients: 1.6kg butternut pumpkin or kent pumpkin; 60ml (1/4 cup) olive oil; 1 large brown onion, finely chopped; 1-2 garlic cloves, finely chopped; 1L (4 cups) chicken style liquid stock; 20.00 ml finely grated fresh ginger; 20.00 ml finely grated fresh turmeric (see tips); Natural yoghurt, to serve; Mixed baby herbs (such as coriander, purple radish sprouts), to serve

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Prep Time: 25 minutes

Cook Time: 90 minutes

Total: 115 minutes

Servings: 4

Author : Louise Keats

dinner easy soup

Ingredients

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1.6kg butternut pumpkin or kent pumpkin60 milliliters (1/4 cup) olive oil1 large brown onion, finely chopped1-2 garlic cloves, finely chopped1L (4 cups) chicken style liquid stock20.00 ml finely grated fresh ginger20.00 ml finely grated fresh turmeric (see tips)Natural yoghurt, to serveMixed baby herbs (such as coriander, purple radish sprouts), to serve

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Instructions

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Step 1

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Coarsely chop the pumpkin, including the seeds and skin, and spread on the prepared trays. Drizzle with 2 tablespoons of the oil. Bake for 1 hour 10 minutes or until pumpkin is soft and lightly coloured.

Step 2

Heat the remaining oil in a large, heavy-based saucepan over medium heat. Add the onion. Cook, stirring, for 3-5 minutes or until slightly softened. Add the garlic and cook, stirring, for 1 minute or until aromatic.

Step 3

Add cooked pumpkin and juices from the tray to the pan. Add the stock. Bring to a simmer over medium-low heat. Simmer for 15 minutes. Stir in the ginger and turmeric. Remove from heat. Cool slightly. Puree with a stick blender until smooth. Thin with a little water if you prefer. Ladle soup among serving bowls. Serve with a dollop of yoghurt and herbs.