Roasted Pumpkin & Garlic Soup

Method

  1. Preheat the oven to 180°C
  2. Place the pumpkin on two large baking trays, drizzle with olive oil and season with salt and pepper. Roast the pumpkin for 1 hour, or until soft.
  3. Roughly chop the onion, carrot and cook in pot with a drizzle of olive oil until softened. Add vegetable stock, water and simmer while pumpkin is baking.
  4. Add garlic to pumpkin tray and cook for 20 minutes.
  5. Scoop out pumpkin seeds and disregard.
  6. Scoop out remainder pumpkin being careful not to get the skin, and add to stock. Squeeze roasted garlic into stock ensuring skin is not added.
  7. Blend and add cream.
  8. Season to taste and top with optional garnishes.

Serve immediately, with your favourite crusty bread.