Roasted Pumpkin Soup

ROASTED PUMPKIN SOUP

INGREDIENTS

700g Pumpkin, peeled and cut into chunks

2 Granny Smith apples, cored and cut into quarters (if you don't have any apples, apple sauce can be substituted - Three heaped tablespoons). 

Oil (I use grapeseed, but any olive or vegetable oil would be fine)

Nutmeg

Cinnamon

1 Brown onion (approx. 180g), cut in half.

20g Butter

1 clove of garlic (or 1 tsp of crushed garlic)

1 carrot, cut into four pieces

500g water (IF you don't have any paste available, I found that using 500g of liquid vegetable stock, combined with a vegetable stock cube are a good substitute... but don't add the additional water if using this method!)

1 tbsp vegetable stock paste 

Salt and pepper to taste

Sour cream (optional)

PREPARATION

Pre-heat oven to 200 degrees (celsius)

Cut pumpkin into chunks that you would use to serve roast pumpkin, peel. 

Cut apples into quarters with their core removed.

Place pumpkin and apples onto a baking tray and drizzle with oil.

Sprinkle nutmeg and cinnamon over both pumpkin and apples and place in oven for approx 40 mins to 1 hour (Until roasted).

Place onion in mixing bowl and chop 3 sec/ 5 speed. Scrape down sides.

Add butter and garlic and saute 3 min/120 degrees / speed 1.

Add pumpkin and carrot, chop 15 sec / speed 7. Scrape down sides.

Add salt and pepper to taste. 

Add water and vegetable stock paste OR add liquid vegetable stock and one stock cube and cook 20 min / 100 degrees / speed 1

Blend 1 min / speed 5-9, increasing speed gradually.

Place soup into bowls and add approx 1 teaspoon of sour cream (or to taste to each bowl) and stir in.

Serve immediately.