Serve with crusty bread, toasted seeds or a spoon of yoghurt.
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Roast pumpkin & garlic soup
Roasting the pumpkin first gives this simple soup a deeper, sweeter flavour.
SERVES 4PREP 15 minCOOK 45 min
FOSTER'SRoast pumpkin & garlic soupRECIPE KITCHEN
Method
- 1
Heat the oven to 200°C fan. Peel and cube the pumpkin, roughly chop the onion and place both on a roasting tray.
- 2
Add the unpeeled garlic cloves, oil and seasoning. Roast for 30–35 minutes until soft and caramelised at the edges.
- 3
Squeeze the garlic from its skins into a saucepan. Add the roasted pumpkin and onion with the stock.
- 4
Simmer for 5 minutes, blend until smooth and adjust the seasoning before serving.
FOSTER'S TIP
Try a pinch of chilli, smoked paprika or curry powder before roasting.
Cool promptly and refrigerate covered for up to 3 days. Reheat until piping hot throughout.
Check the vegetable stock label for allergens.
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