I don’t actually know anyone who doesn’t like pumpkin soup.
You know why? Because pumpkin is AWESOME.
Roast pumpkin is especially awesome.
So, I make this soup and use it for many things. Sometimes I add some rice (like sneaky risotto) add some pine nuts and peas and a sprinkle of parmesan and my son INHALES it. Well, I inhale it too. I also use it in soups and pastas as a base for the sauce. I will talk about these in another recipe post.
And then if course, we have it as it stands, a wonderful delicious healthy soup.
1/2 roast pumpkin skin off and cut into wedges
1 onion, peeled and cut into wedges
2 cups of chicken stock
1 whole garlic bulb
Its pretty simple, roast the pumpkin and onion and garlic in the oven. Season well. Once cooked through, blend together with the remainder of the ingredients.
I love a good crack of pepper ontop.