Pumpkin soup is one of my favourite types of soup. Roast pumpkin soup is simply heaven in a bowl. And, it’s pretty easy to make.
1 large kent pumpkin or half a kent pumpkin and half a large butternut pumpkin
1 medium sized sweet potato, peeled
1 large carrot, peeled
1 head of garlic
1 stalk of celery, diced
1 onion, diced
1 400ml can of coconut cream
1. Cut the pumpkin into large chunks, and the carrot and sweet potato into smaller chunks (they are tougher to roast). Place on a baking tray and spritz with a touch of cooking oil. Bake in an oven at 200C for about an hour, or until pumpkin, carrot and sweet potato are soft. Break the garlic into individual cloves and add after 30 minutes of cooking has passed.
2. Sauté the onion and celery until the onion is translucent and the celery softens.
3. Once the pumpkin etc is roasted, remove from oven. Place carrot and sweet potato into a large cooking pot. Remove the skin from the pumpkin and add to the pot. Remove the garlic from the shell and add to pot. Also add in the onion, celery and coconut cream.
4. Add one can of water to the mix, combine ingredients and bring to the boil. Turn down and let it simmer for about 5 minutes, or until all the vegetables are soft enough to puree.
5. Puree the soup by using an immersion blender or ordinary bench top blender. If using a bench top blender, puree in batches, being careful not to overfill the blender.
6. Serve with salt and pepper, and perhaps some fresh chives if you’re feeling fancy!
This soup freezes pretty well and the amount above will serve 4-6. Serve it with crusty bread rolls or croutons for a perfect winter meal. And I know, I’m sitting here sweating half to death in this Australian Summer, but up North, this just might be the soup to save you from the snowpocalypse!