Pumpkin Soup

I absolutely love pumpkin and this soup brings out so much flavour by roasting rather than boiling the squash. If you don't have pumpkin you can use squash instead.
Pumpkin Soup
I absolutely love pumpkin and this soup brings out so much flavour by roasting rather than boiling the squash. If you don't have pumpkin you can use squash instead.
Steps
- 1
1. Preheat the oven to 200 C.
- 2
Place all the vegetables in a large roasting tin, top with the garlic and herbs, sprinkle over oil and salt and pepper.
- 3
Roast for approx 25-30 mins, until the vegetables are soft but not coloured.
- 4
Tip all the vegetables into a food processor, removing the skins from the garlic, blitz adding the stock a bit at a time, you may not need all of it. Then tip through a sieve.
- 5
Reheat, add more stock if necessary and season to taste. I like to serve my soup with a swirl of cream and a few fresh thyme leaves to garnish.
- 6
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