Prep time: 15 mins
Cook time: 1 hour 5 mins
Total time: 1 hour 20 mins
- 1 pound (450g) chopped pumpkin
- 5 tablespoons olive oil, divided
- 1 teaspoon nutmeg
- Salt and pepper
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 pound (500g) potatoes, peeled and chopped
- 3 cups vegetable broth
- Preheat oven to 400°F/200°C and line a baking sheet with aluminium foil. Spread the pumpkins evenly over the aluminium foil and drizzle with 3 tablespoons of olive oil and season with the nutmeg, salt and pepper. Roast for 30 minutes until golden.
- Heat the remaining 2 tablespoons olive oil in a large saucepan over medium high heat. Sauté the onion and garlic for 5 minutes until fragrant and softened. Add the roasted pumpkin, potatoes and 3 cups vegetable broth. Bring to boil, covered, and reduce heat to low. Let simmer for 35 minutes until the potatoes and pumpkin are soft.
- Purée with a handheld blender and season with salt and pepper to taste.
Recipe by Savormania at http://www.savormania.com/roasted-pumpkin-soup/
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