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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Bisques Cream Soups Soups Stews Vegetables Food Processor Blender Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Squash Taste Mood Equipment Small Appliance

Roasted Pumpkin Soup With Roasted Garlic

I love roasted vegetables. i love pumpkin soup. put them together and you have the best pumpkin soup with none of the hassle of peeling the pumpkin. also, no dairy products necessary for the creamiest soup ever.

Steps

Cut the pumpkin into wedges and then into about 3cm cubes.
Toss in olive oil , salt and pepper in a roasting tin.
Cut the top off a head of garlic and drizzle a little oil over the cloves.
Wrap the garlic in tin foil and add to the pumpkin.
Roast at 200c for 30 minutes or until the pumpkin is soft.
Meanwhile , coarsely chop the onion , celery and carrot and fry until the onion is translucent.
Add the ground cumin and fry briefly.
Add the water , worcestershire sauce , salt , pepper and chili.
Bring to the boil and then reduce to simmer for 15 minutes.
Remove the skin from the cooked pumpkin.
Squeeze out the roasted garlic and add to the soup along with the pumpkin.
You may need to add some water at this stage to just cover the vegetables.
Simmer for another 5 minutes.
Blend with a stick blender and adjust the seasoning to taste.
You may also need to add yet more water if the soup is too thick.
I like my soup really thick.
My kids used to eat this by spreading it on th.

Ingredients

pumpkin, garlic, olive oil, salt, pepper, oil, onion, celery, carrots, ground cumin, water, worcestershire sauce, chile