Roasted Pumpkin and Sweet Potato Soup
Picture a dark, gloomy, rainy day.... How satisfying to know that you could have this thick, sweet, filling soup for your next meal. Roasting the vegetables takes away all the fuss from the preparation and gives it a delicious flavour.
2 tablespoons olive oil
4 cloves garlic, skin in tact
2 brown onions, cut in half
½ butternut pumpkin, peeled and roughly chopped
½ jap pumpkin, peeled and roughly chopped
1 small sweet potato, peel and roughly chopped
6 cups vegetable stock
salt and pepper, to taste
Pre-heat oven to 200 degrees.
Place pumpkin, sweet potato, onions and garlic on a tray lined with baking paper. Drizzle with olive oil. Bake in oven for 45-60 minutes until vegetables are soft and charred.
Remove vegetables from oven and allow to cool for 5 minutes before transferring to a blender. Add vegetable stock and seasoning and blend until smooth.