Roasted Pumpkin Soup

By Dixie8686

With a base of bone stock and butter or vegetable stock and olive oil, you can choose an option to suit your taste. Either way, this pumpkin soup is delicious!

Ingredients

• 50 g onion, chopped
• 6 cloves garlic, chopped
• 750 g cooked fresh pumpkin purée
• 1-2 green chilies, roughly chopped
• 1 ltr bone stock {or vegetable stock}
• 75 g low fat cream
• Salt to taste
• Olive oil {or butter}

Details

Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from passionateaboutbaking.com

Preparation

Step 1

Heat the olive oil or butter in a large heavy bottom pan. Saute the chopped onions and garlic for a few minutes until fragrant.
Add the pumpkin purée, green chilies and stock, and simmer for about 30 minutes.
Season with salt, add the low fat cream. Blend once cool enough. Adjust seasoning if required.
Season with freshly ground black pepper and fresh coriander leaves, sunflower or pumpkin seeds maybe a drizzle of cream.
Serve with a crusty wholegrain bread.