Roasted pumpkin soup

soup vegetarian

On cooler days, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup.

Serves: 4

Ingredients

  • 1 orange pumpkin (+/- 750g)

  • 1 tbsp fresh rosemary, chopped

  • 1.5 tbsp fresh thyme, chopped

  • 1 tbsp ras el hanout

  • 2 cloves of garlic

  • 4 ripe tomatoes, quartered

  • 3 tbsp olive oil

  • 50g Parmesan flakes

  • 3/4 to 1 litre vegetable stock

  • Crusty bread

Directions

  • Pre-heat the oven to 220°C

  • Cut the pumpkin in half and remove the seeds. Cut into 2cm cubes.

  • Mix pumpkin, rosemary, 1 tbsp thyme, garlic, ras el hanout, salt, tomatoes and olive oil in an oven tray.

  • Roast in the oven for 25-30 minutes. Turn and mix occasionally

  • Keep 4-6 tbsp of pumpkin cubes separately. Put the rest of the contents of the oven tray in a soup pot.

  • Add 750ml stock and using a hand-held blender, puree to a smooth, thick soup. Add more stock if necessary.

  • Bring to a boil while stirring, and quickly heat it through.

  • Serve soup with a couple of pumpkin cubes and cheese flakes in the middle, garnish with thyme. Use crusty bread for dipping.