Creamy Roasted Pumpkin Soup

Difficulty: Easy
Serves 2

Do I like soup? Not really, but occasionally the mood for soup strikes and when it does, I lean in hard.

My Creamy Roasted Pumpkin Soup is super spesh because it doesn’t use a saucepan or pot (yep, you read that right.) With an oven, blender and a handful of simple ingredients, you’re going to find yourself in a soupy heaven in under an hour.

And what a soupy heaven it is! This is one of the only times I can recall where I have wished that I actually made more soup.

Ingredients

• • 1kg Kent pumpkin
  • 6 garlic cloves, peeled
  • 1 small brown onion, roughly chopped
  • 1/4 cup olive oil
  • 1/2 cup vegan cream (coconut cream will do if that’s all you can get!)
  • 1/2 cup chicken-style stock (vegetable will be fine)
  • Salt and pepper to taste
  • Parsley to serve

Method

1. 1. Preheat your oven to 180°C and grab a large baking sheet.
   2. Remove the skin and seeds from the pumpkin and cut into small chunks (the smaller they are, the faster they’ll cook!)
   3. Spread out on the baking sheet and add the garlic and onion.
   4. Drizzle with olive oil and mix around so everything is nicely coated.
   5. Bake in the oven for about for 30-45 minutes, or until the pumpkin is nice and soft.
   6. Spoon the contents of the tray into a blender and while blending, slowly add the cream.
   7. While continuing to blend, slowly add the stock until you reached your desired thickness.
   8. Add a good amount of salt and pepper and blend for another minute.
   9. Serve with a drizzle of vegan cream and parsley.