Pumpkin Soup




There is nothing better than a big scoop of pumpkin soup on freshly baked bread covered in butter, then add in the slight taste of roast garlic and your bread suddenly changes into garlic bread, yup it just got better! The hint of roast garlic really gives this pumpkin soup a splash of flavour. I think roasting the pumpkin and garlic first is what really adds depth of flavour to your pumpkin soup. I made Chelsea Winter's Beer Bread to go with this soup and it was a match made in heaven. I know people have their personal preferences when it comes to pumpkin soup but for me, it is the thicker the better. If you like a more runny consistency to your soup then add in more stock.

Ingredients
1 whole pumpkin (cut into small cubes and peeled)
2 whole garlic bulbs (cut into halves)
1 onion (diced)
2 sweet potatoes/kumera (peeled and cut into small cubes)
6-8 cups of chicken or vegetable stock
1 can of coconut milk or cream
Olive oil
Salt & pepper

Method

1. Preheat oven on fan bake or bake to 200℃.

2. Place pumpkin and sweet potato cubes into a baking tray. Spread the garlic cloves throughout the pumpkin and sweet potato (still in their 'skin'). Sprinkle with olive oil, salt & pepper and toss until covered. Roast for 30-45mins or until soft.

3. In a large soup pot add olive oil and onion. Fry on medium-high heat until soft.

4. Once the pumpkin & sweet potato are ready add them to the pot. Peel the skin off the garlic cloves and add into the pot as well. Add in the stock and bring to the boil. Turn down the heat and let simmer for 15-20mins, until soup begins to thicken or is at the right consistency for you.

5. Add in the coconut milk right at the end and blend together (with a stick blender, food processor or masher) until your soup is smooth with no lumps.

6. Serve hot with a side of fresh buttered bread or because it's so tasty it is lovely just by itself.

Enjoy x

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