Roasted Pumpkin Soup

Ingredients

• 1 kg, peeled and cubed butternut pumpkin✓ GST-Free
• 1 large brown onion✓ GST-Free
• 4 cloves garlic✓ GST-Free
• 2 tbsp olive oil✓ GST-Free
• 750 ml vegetable stock✓ GST-Free
• 2 tbsp, to serve natural yoghurt✓ GST-Free
• 1 tsp, grated fresh ginger✓ GST-Free
• to taste salt and pepper✓ GST-Free

Method

1. 1

   Preheat oven to 200°C. Toss pumpkin with half the oil, spread on a baking tray, and roast 25–30 minutes until tender and caramelised at the edges.

2. 2

   In a large pot, heat remaining oil over medium heat. Sauté onion, garlic, and ginger for 5 minutes until soft.

3. 3

   Add roasted pumpkin and stock. Bring to the boil, then reduce and simmer for 10 minutes.

4. 4

   Blend with a stick blender until smooth. Season well.

5. 5

   Serve with a swirl of yoghurt and crusty bread on the side.