This roasted pumpkin soup has no peeling or chopping. Garlic small bulb cut the bulb of garlic in half horizontally. Cook on low stirring often for 20 minutes or until soft. This roasted pumpkin soup recipe would look lovely on your holiday dinner table and leftovers would go great with sandwiches or salads the next day. Cut the pumpkin in half lengthways and scoop out the seeds.

Butternut or pumpkin 1 2kg peeled and cut into 3cm chunks. Thyme leaves 1 teaspoons. Maple syrup 1 tablespoons. Roast 30 35 minutes or until golden and tender. Combine pumpkin garlic and onion in a large baking dish.

Bake for 55 60 minutes or until the pumpkin is just soft and starting to brown. Recipe yields 4 bowls or 6 cups of soup. In batches blend roasted vegetables chicken stock and pepper. Just roast on a tray scoop out the flesh and blend. Roast the pumpkin for 1 hour or until soft and slightly caramalised at the edges.

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The great thing about this roasted pumpkin soup is that there is no chopping the pumpkin at the start. Place the pumpkin cut side up and onion on a baking tray. Heat remaining oil in large saucepan over medium heat. The gentle spices in this wholesome autumn soup warm up many a hungry worker and dinner guest alike. Continue roasting the pumpkin and onion for about another 20 minutes or until soft.

Salt and freshly ground black pepper. Preheat oven to 210 c. This pumpkin soup recipe is creamy and healthy. The onions also have a great flavour after roasting them at the same time as the pumpkin. Scoop the pumpkin out of the skin and add to a blender.

Red onion 1 cut into 2cm wedges. Meanwhile roughly chop the onion garlic carrot and celery. Add additional stock as needed to reach desired consistency. It calls for roasted pumpkin for maximum flavor. Drizzle with a little oil and sprinkle with salt.

Add onion and salt. Lemon juice 2 3 tablespoons. Drizzle with olive oil sprinkle with thyme and roast till tender about 30 40 minutes. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes or until soft and sweet but not coloured. I love pumpkin but i really don t like having to peel it.

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Roast for about 40 minutes then remove garlic and put aside. Hot chicken stock 1 2 cups. Place pumpkin and carrot in lined roasting pan drizzle over 2 tbsp oil and toss to coat. You simply bake the pumpkin whole in the oven and then peel off the skin. 10 recipe roast pumpkin and carrot soup.

Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream. Squeeze the roasted garlic out of its skin then blend or process the roasted vegetables with stock until smooth. Ground cumin 1 teaspoon. Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream. Roast for about 40 minutes then remove garlic and put aside.

Ground cumin 1 teaspoon. Add onion and salt. Red onion 1 cut into 2cm wedges. Salt and freshly ground black pepper. The great thing about this roasted pumpkin soup is that there is no chopping the pumpkin at the start.

Squeeze the roasted garlic out of its skin then blend or process the roasted vegetables with stock until smooth. Bake for 55 60 minutes or until the pumpkin is just soft and starting to brown. Butternut or pumpkin 1 2kg peeled and cut into 3cm chunks. This roasted pumpkin soup has no peeling or chopping.