Roasted Pumpkin Soup
Servings 4 Servings
Ingredients
- 1-1/2 pound of pumpkin
- 1 medium onion
- 2 garlic cloves
- 21/2 cups of chicken stock or water
- olive oil
- salt and pepper,
- 1 carrot
- pumpkin seeds, parsley, nuts or other garnish
Instructions
- Preheat oven to 400 degrees F
- Line 2 large baking trays with baking paper.
- Place pumpkin and garlic on tray, add olive oil.
- Bake for 15-20 minutes or until pumpkin is golden and tender.
- In a pot, heat olive oil, sauté onion and carrot. Add pumpkin, garlic and stock. Bring to boil and cook until veggies are soft.
- Blend the soup in a food processor or using a stick blender.