About
Simple, fresh n' nutritious soup.
My daughter is mad about this soup and was so happy that we were given a left over pumpkin this weekend!
Ideal for lunch or supper as it is a heavy filling soup.
Keeps in an air tight container in the fridge for a few days.
I occassionally freeze it in small portions, but takes ages to defrost.
Experiment by replacing pumpkin with other squashes (butternut has a similar flavour)or by adding other vegetables, herbs, Garlic etc and let me know how you get on.
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Lauren J. favorited Easy Roast Pumpkin Soup
05 Feb 22:31
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Step 1Get your ingredients together and turn your oven on Gas mark 6 (200)
Put a little oil into your tin and place in the oven to heat up.
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Step 2While the oven heats up chop the pumpkin into small chunks.
Remove the tin from the oven and add the pumpkin, onion and tomatoes.
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Step 3Add your rosemary and thyme (dried or fresh) on top.
Mix to coat pices in oil and return to oven.
Bake for about 40 mins or until soft.
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Step 4Once you veg is cooked, remove form the oven and leave to cool slightly.
If using Oxo or stock cubes follow te directions and make your stock.
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Step 5
If you wish to have a SMOOTH soup place all your vegetables and stock into a blender and blend until smooth.
Do not blend to hot or the liquid might spit at you!If you wish to have a CHUNKY soup- mash your vegetable with a fork and gradually add the stock.
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Step 6Place soup into you pan and heat through on a gentle heat for 10 mins.
serve and enjoy!
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