Roast Pumpkin Soup

Step 1

Pre-heat oven to 200 Cº (392 F)

Step 2

Place the pumpkin, carrot, potatoes, onion and garlic onto a large baking tray. Coat the vegetables with olive oil and roast for 25-30 minutes, or until they are tender and slightly browned on the edges.

Step 3

Place the roasted vegetables and garlic into a large pot with the chicken stock. Bring to the boil over medium heat and then simmer (low-medium heat) for five minutes.

Step 4

Allow to cool slightly. Using a stick or large blender, blend the soup until smooth. Season with a generous amount of salt and pepper to taste and stir through the sour cream.

Step 5

Serve with extra sour cream and chopped chives, toasted pepitas or crispy bacon. Enjoy!