Roast Pumpkin Soup

Hooray! It's soup weather! The best damn weather you could ask for...productivity is low but desire to eat soup is oh so high!


What you'll need;
1 medium sized butternut pumpkin peeled and chopped
2 carrots peeled and chopped
1/2 sweet potato peeled and chopped
1 large onion finely diced
4 cloves garlic
fresh thyme
salt and pepper to taste
8 cups vegetable stock


Preheat oven to 180 degrees, placed chopped pumpkin, carrots and sweet potato into a roasting tray cover in olive oil and some salt and pepper and roast for 45 minutes or until veggies and soft and beginning to brown. After 15 minutes have elapsed throw whole un-peeled garlic cloves into the tray as well.


Once your veggies are cooked fry your onion in a soup pot with a little olive oil, once translucent add your roast veggies. Squeeze garlic out of the skins, it should be nice and soft, and add to the pot.
Add fresh thyme, about 2-3 teaspoons should do.


Add your 8 cups of stock and bring to the boil, allow soup to simmer with the lid on for 15 minutes, after this time mash/process the mixture till it is smooth, allow to cook for another 10 minutes with the lid off, or until desired consistency has been reached. Add salt and pepper to taste and serve with some fresh crusty bread!


I like my soup nice and chunky so I just mash with a potato masher till there are no large chunks. This dish can be made without pre roasting the vegetables but it is just so much sweeter and has a greater depth of flavour if you pre-roast them. but if you are short on time just throw them all in the soup pot and let them cook for about 30 minutes or until soft.
Enjoy Xx