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