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Roast pumpkin soup

  • Author: fatmumslim
  • Total Time: 35 minutes
  • Yield: 4 1x



1kg pumpkin, chopped

2 red onions, peeled and quartered

10 garlic cloves, unpeeled

2 tablespoons olive oil

2 cups chicken stock

1/2 cup sour cream


1. Preheat oven to 200ºC. Onto a tray, place the pumpkin, onion, garlic, and oil. Toss to combine.

2. Roast for 30 minutes, or until the pumpkin is tender. Into a blender, place the pumpkin and onion, and squeeze the garlic out of the skins (and discard the skins). Add the chicken stock and sour cream. Process until smooth. Season to taste, and serve.

  • Prep Time: 5
  • Cook Time: 30
  • Category: Soup