Roasted Pumpkin (or Vegetable) and Herb Soup
Author: Stephen for Natasha
Recipe type: Soup
We are big soup lovers here and always have soup in the freezer as a quick go-to meal for when we’re in a rush. Possibly our favourite way to make a good old pumpkin or vegetable soup is to roast the veggies with herbs, onion and garlic first. The flavour is divine and it’s not that much more trouble if you have that little bit of extra time up your sleeve. Enjoy!
- 1 whole butternut pumpkin (or any pumpkin or root veggie of your choice. I often add a couple of carrots, a couple of spuds etc)
- 2 – 10 cloves of garlic (we love garlic so we lean towards more)
- 2 red onions (or onions of your choice)
- Rosemary (fresh or dried)
- Oregano (fresh or dried)
- Thyme (fresh or dried)
- Chives (fresh or dried)
- Approximately ¼ cup of oil to coat the veggies and herbs
- Salt (a couple of generous pinches)
- Pepper (a generous sprinkle)
- 600mL stock of your choice (or 600mL water with 2 Tbs veg stock concentrate)
- Preheat oven to 200 degrees celcius.
- Place peeled and roughly chopped veggies, garlic, onion, herbs, salt and pepper in a roasting tray.
- Drizzle with oil and toss until ingredients are coated.
- Roast for 20 – 30 mins or until veggies are tender.
- Place roasted ingredients and stock into your Thermie (or blender) and blend on speed 9 – 10 (or high) until smooth.
- If you like it runnier, add more water or stock.
- Season (if it needs more) and serve.
If the veggies start to brown whilst roasting, but aren’t tender yet, just cover tray with foil or drop the temperature by 10 – 20 degrees. You can make this soup with any combination of veggies and herbs. We love eating this soup with a sprinkle of virtual bacon dust and some lovely bread.