Name: Roasted Pumpkin and Garlic Soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg pumpkin, deseeded, cut into wedges; Extra virgin olive oil cooking spray; ½ bulb garlic; 1 Tbsp extra virgin olive oil; 2 brown onions, finely chopped; 1 Massel Ultracube salt-reduced vegetable stock cube; 1.25 L (5 cups) boiling water; 4 x 30 g slices sourdough bread or gluten-free bread, cut into cubes; 1 sprig sage (or chives), chopped, to serve; Freshly ground black pepper, to serve

You’ll make a meal of this – warming, soothing and deliciously satisfying.

Ingredients

1 kg pumpkin, deseeded, cut into wedges

Extra virgin olive oil cooking spray

½ bulb garlic

1 Tbsp extra virgin olive oil

2 brown onions, finely chopped

1 Massel Ultracube salt-reduced vegetable stock cube

1.25 L (5 cups) boiling water

4 x 30 g slices sourdough bread or gluten-free bread, cut into cubes

1 sprig sage (or chives), chopped, to serve

Freshly ground black pepper, to serve

Method

1.Preheat oven to 190°C (fan-forced). Line a roasting pan with baking paper. Add pumpkin to prepared pan and spray with cooking spray. Wrap garlic in foil and add to pan. Roast for 35-40 minutes or until pumpkin is very tender. Set aside.

2.Meanwhile, heat oil in a medium saucepan over a medium heat. Add onion. Reduce heat to low and cook for 8-10 minutes or until onion is very soft. Put stock cube in a heatproof jug and pour over boiling water. Stir well.

3.Peel pumpkin and put flesh in a blender or food processor. Squeeze garlic from skin and add to blender with onion and stock. Process until smooth. Return soup to pan and bring to a simmer over a medium heat. Cook for 10 minutes.

Meanwhile, line a small oven tray with baking paper. Put bread cubes on the prepared tray and spray with cooking spray. Bake for 8-10 minutes or until golden brown. Set aside.

5.Ladle soup into bowls. Top with croutons, herbs and pepper. Serve.

Alison Pickel

Ingredients

Method

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