Roast Pumpkin Soup

SOUP SEASON IS UPON US!

I love soup.

Spawn is sick, and I'm busy with homework, so what's better than making a big pot of pumpkin soup? Extra garlic and ginger for their illness curing abilities.

Behold, my roast pumpkin soup recipe!

INGREDIENTS:
1 butternut pumpkin, halved with seeds removed
1 brown onion, peeled and halved
2-4 cloves garlic, peeled
Olive oil and salt, for seasoning
3-4 cups chicken stock
1cm ginger, finely grated (optional)
1 cup cream
Salt and pepper, to taste

METHOD:
Preheat oven to 220C and line a baking tray. Place pumpkin on tray and drizzle with oil, then sprinkle with salt. Cook for 30 minutes, then add onion and garlic, and cook for a further 30 minutes, or until pumpkin is lightly golden and slightly soft to touch. Allow to cool.
Scoop pumpkin away from skin and place in large saucepan (if using a barmix) or blender, along with onion, garlic, 1 cup or so of stock, and ginger. Blend until smooth [pour into saucepan if blended] then add 2 cups of chicken stock and 3/4-1 cup cream (to taste/until desired consistency) and heat on medium-low until hot. Serve as is, or with sour cream.

Enjoy!

L. xx