This is easy to make and the roasted garlic, onion, pumpkin and spices make it an extra special pumpkin soup!

?Serves: 4
Prep: 10 mins Cook: 50 mins

Ingredients

• 1 butternut pumpkin
• 1 onion
• 3 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• ½ teaspoon turmeric
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• ½ teaspoon ground coriander
• 1 tablespoon extra virgin olive oil
• 3 potatoes
• 3 carrots
• 4 cups vegetable or chicken stock
• sour cream to serve, optional

Directions

1. Pre-heat oven to 180°C
2. Dice pumpkin and remove seeds
3. Remove skin from onion and cut into large chunks
4. Separate garlic cloves but keep skin on
5. In a bowl combine pumpkin, onion, garlic, spices and oil
6. Place on baking paper on tray and bake for about 30 mins
7. Wash or peel carrots and potatoes and cut into small pieces
8. Remove tray from oven and allow garlic to cool a little then remove skin
9. In a large pan combine potatoes, carrots, roasted pumpkin mix and stock (the stock should just cover vegetables)
10. Allow to simmer for about 15-20 mins
11. Blend soup until smooth
12. Serve with a dollop of sour cream

Notes

To make this recipe dairy free, omit the sour cream.

If you are looking for a ‘sweeter’ style pumpkin soup, try leftover soup.