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Roasted Pumpkin Soup


Autumn pumpkin roasted and blended with onions and stock makes a smooth, warming soup.

Ingredients:

  • 400g pumpkin, diced
  • 1 onion, chopped
  • 1 litre vegetable stock
  • 2 tbsp olive oil
  • Salt and pepper
  • Optional: cream for serving

Method:

Preheat oven to 200°C. Roast pumpkin and onion 25-30 minutes. Blend with stock, season, serve with a swirl of cream.

Cooking time: 40 minutes

Storage: Fridge 3 days; freeze for 2 months.

Image of Roasted Pumpkin Soup

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