Roasted Pumpkin Soup
Servings: 4 servings
Ingredients
- 1/2 butternut squash/pumpkin
- 3 carrots smaller ones
- 1 big onion or a few smaller ones
- 5-6 cloves garlic
- 1 tsp oregano fresh or dried
- 1/2 cup olive oil
- 2 tsp salt
- 2 tsp pepper
- 1 big potato or a few smaller ones
- 2 bay leaves
- 1 l chicken stock
- 100 ml heavy cream
Instructions
- Preheat the oven to 180 degree celsius.
- Take the butternut squash and split it in half. For this recipe you’re going to need only half of it.
- Split the butternut squash again and scoop the insides out.
- Cut it into medium sized pieces and put them in the baking dish.
- Peel three carrots, divide them into medium sized pieces and put them in the baking tray as well.
- Peel 1 big onion, dice it into smaller pieces and add to the baking dish.
- Peel 5-6 garlic cloves and add to the same dish.
- Cover the vegetables with 1/2 cup of olive oil, 2 tsp of salt and 2 tsp of pepper. Mix it well with your hands.
- Set the baking dish in the oven for 40mins.
- Meanwhile peel 1 big potatoe and cut into big pieces.
- Heat up 1l of chicken stock, add 2 bay leaves and potatoes. Boil for 15 mins.
- Once the vegetables are cooked, take them out of the oven and set to cool down for 5 mins.
- Scoop the "pumpkin meat" from the skin and add to the pot with the potatoes. Add the rest of the vegetables from the baking dish as well.
- Mix everything well and boil for another 5 mins.
- Blend the soup with a blender until it's smooth consistency.
- Add 100ml of heavy cream and mix again.
- The soup is done! Add your preferred toppings and enjoy!
Notes
I recommend eating this soup with some chilli peppers, splash of olive oil and grated mozzarella cheese. Enjoy!