Roasted Pumpkin Soup
Pumpkin is a starchy form of carbohydrate, but much less so than potato, sweet potato or yams, so it is fine in moderation.
Servings: 6 people
Equipment
- Baking tray, large saucepan, stick blender
Ingredients
- 1 medium Pumpkin
- 100 ml Cold Pressed Olive Oil
- 1 head Garlic
- 1 medium Onion - Brown finely chopped
- 1 Lt Vegetable Stock
- 1 400g can Coconut Milk
- 60 grams Pumpkin seeds
- Fresh Thyme leaves to garnish
Instructions
- Preheat your oven to 200 °C.
- Cut the top off the pumpkin and scoop out the seeds and fibres and discard.
- Cut the pumpkin into 4 quarters and place them a baking tray. Drizzle 60 ml of olive oil over the pieces.
- Slice the top off the head of garlic and drizzle over 15 ml of olive oil. Wrap in foil - so that it is completely sealed. Place on the baking tray with the pumpkin and roast in the oven for 45 minutes.
- Heat 15 ml of olive oil in a large saucepan and gently fry the onion for a few minutes.
- Add the vegetable stock and bring to a simmer, then cover and take off the heat.
- When the pumpkin is cooked, discard the skin and add the flesh to the saucepan.
- Squssze the garlic flesh out of the skins and add to the saucepan, along with the coconut milk.
- Bring the contents to the boil and cook for 10 minutes on a medium heat.
- Remove from the heat, and set aside to cool slightly before pureeing with your stick blender.
- Use the pumpkin seeds and the thyme leaves to garnish. If you like, you can toast them.
