Introduction
Indulge in winter’s favourite recipe! Cosy up with a bowl of our Roast Pumpkin Soup on a chilly day, complete with a side of Cheesy Sourdough Toast. Better yet, you’ll only need a handful of ingredients for this easy pumpkin soup, making it the perfect winter go-to dinner. The secret? Roast the Butternut Pumpkin with onions, garlic and sage for a simply irresistible creamy pumpkin soup.
Ingredients
Pumpkin Soup
Cheesy Toast
Method
Pumpkin Soup
Preheat oven to 180°C
Chop pumpkin in half and scrape out seeds. Place face up in a large oven proof dish along with the onions, garlic, sage leaves and a large drizzle of olive oil. Season with salt & pepper. Place in the oven to roast for 40 minutes or until pumpkin is golden & soft. TIP: you can remove the onions & garlic earlier if roasting too quickly
Once roasted & cooled, scrape the soft pumpkin into a blender, leaving the skin behind. Add the onions & squeeze the roasted garlic cloves out of their skin. Add 1L of chicken stock to the blender. Blend soup until smooth. Reheat to serve & top with a tablespoon of sour cream
Cheesy Toast
Slice your Sourdough Vienna to your desired thickness. Toast your bread. Spread with butter & top with a large sprinkling of shredded tasty cheese
Place bread on a lined baking tray & place under the grill for 5 mins or until golden & melted. Serve immediately with pumpkin soup
