Ingredients
1 big Pumpkin
1 whole bulb of dried garlic
1 big jar of roasted capsicum
1L of Vegetable Stock
1 tin of Coconut Cream
1 cup of cream
Salt
Pepper
Oil
Optional:
Curry Powder
Sour Cream
Bacon sliced and cooked crispy to add at end.
Equipment needed:
Oven
Large Oven Dish
Stick Mixer
Large Soup Pan
Method
Pre-heat oven at 175 degrees Celsius
Cut pumpkin in half and de-seed
Cut pumpkin into approx 4cm x 4cm pieces
Put pieces in large oven dish and sprinkle with oil and grinded rock salt - toss with hands to cover all the pieces with the oil and salt.
Cut the top of the garlic bulb (just opening the top of the individual
cloves), put in oven dish too and drown top in oil (you will see the oil go in between the cloves)
Roast Pumpkin and garlic in oven at 175 degrees Celsius until pumpkin is soft and roasted (approx 45 mins depending on oven)
Put roasted pumpkin pieces in pot
From the bottom to the top, squish the now soft and roasted garlic into the pot (do not let leaves fall in)
Add the jar of roasted capsicum WITH the juice
Add the stock, cream and the coconut cream
OPTIONAL: add teaspoon of curry powder, Use stick mixer to blend until super smooth
Add salt and pepper to taste
If too thick, you can always add more cream :)
Serve with crispy bits of bacon and sour cream if you want
Roasted
Pumpkin soup
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