Creamy Roasted Pumpkin Soup
Ingredients
- 1 kg Pumpkin Jap or butternut pumpkin work well
- 1 Onion chopped
- 2 Garlic cloves finely chopped
- 4 cups Chicken broth Vegetable broth can be substituted
- 1 tbsp Olive oil
- 2 tbsp Cream
- to garnish Parsley chopped
Instructions
- Preheat oven and lay out pumpkin cubes on a foil lined pan, roast for 35 or so minutes
- Heat oil in a large saucepan and cook onion and garlic until translucent and soft
- Add pumpkin in and then add broth, allow to simmer for about 15 minutes
- Add cream in and stir until dissolved
- Garnish with chopped parsley and serve.
