Pumpkin Soup

Ingredients

• 1 butternut pumpkin (aka butternut squash) 700g after peeled and cut
• 1 tbsp. olive oil for onions & 1 tsp. for pumpkin
• 2 small cloves garlic, crushed
• 2 tsp. vegetable stock, low sodium
• 2 cup water, heated
• Sprinkle thyme
• S & P to taste

Method

1. 1Preheat oven to 180C degrees (350F).
2. 2Peel pumpkin, remove seeds and cut into chunks for baking.
3. 3Drizzle lightly with olive oil, then season pumpkin with salt and pepper.
4. 4Bake for 20-30 minutes or until pumpkin is soft and golden brown. Take out and set aside.
5. 5In a large saucepan, heat olive oil then saute onions for 10 mins. Add garlic, thyme and roasted pumpkin.
6. 6Add vegetable stock and water, simmer for about 10 - 12 minutes.
7. 7Puree soup in food processor until smooth.
8. 8Serve immediately.