Roast Pumpkin Soup

For a fuller & sweeter pumpkin flavour, I would recommend taking the extra time to roast the pumpkin first. If you don't have the time, you can just add all the ingredients to a pan and bring to the boil then simmer on low heat for 20-30 minutes or until vegetables are tender, prior to blending and adding the milk.

Ingredients

1 onion, chopped
2 garlic cloves, crushed
1kg pumpkin, peeled, seeded and chopped
1 chicken stock cube
¼ tsp ground nutmeg
2 cups water
freshly ground black pepper
185mL can evaporated milk
2 tbs olive oil
rosemary & thyme sprigs (optional)

Method


Preheat oven to 220°C. Arrange the pumpkin and onion in a single layer, in a large roasting pan. Drizzle over the olive oil, season with salt and pepper and toss to coat. Add some rosemary & thyme sprigs. Roast in oven, turning once halfway through cooking, for 30 minutes or until golden & tender.

Heat 1 tablespoon oil in a large saucepan over medium heat. Add the garlic and cook until fragrant. Add the pumpkin & onion mixture (with the herbs removed), stock cube, water, nutmeg and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.

Place the mixture in food processor or blender and process until mixture is smooth.

Return to pan, season with salt and pepper to taste. Add evaporated milk, return to boil stirring constantly. Sprinkle with parsley and season with freshly ground pepper before serving.

Notes & Tips

Evaporated milk contains less fat than cream, allowing you to rekindle your love for creamy food :)