Fuel Friday
/"Roast pumpkin and garlic soup"
I love cooking up big batches of soup as the weather gets colder!
This is my absolute favourite – check out this winter warmer
INGREDIENTS
1 whole butternut pumpkin
1 large carrot
1 red onion
4 cloves garlic
750ml of vegetable stock (massell brand)
S & P to taste
Method,
Preheat oven to 200 degrees
Chop pumpkin, carrot into small cubes and onion into 8’s
Place all of the above on a roasting tray with garlic cloves (in the skin), drizzle with olive oil and S/P to taste.
Roast for 40 mins (you may need to take garlic out a little earlier).
Warm stock in a saucepan or thermomix/bellini
Add slightly cooled roast veges, squeeze out garlic and add and puree with bar mixer or all in thermomix/bellini
Serve with swirled greek yoghurt or sour cream + chopped chives.
Enjoy!
So tasty.
Dani
xx