Name: 30 minute creamy roast pumpkin soup
Ingredients: 1 red onion, quartered; 1kg pumpkin, chopped into 2cm cubes (to save time you can use frozen, pre-chopped pumpkin); 3 garlic cloves, skin on; 2 tbs olive oil; 2 cups of chicken stock; 1/2 cup sour cream; Salt and pepper, to season

Ingredients

Scale

1 red onion, quartered

1kg pumpkin, chopped into 2cm cubes (to save time you can use frozen, pre-chopped pumpkin)

3 garlic cloves, skin on

2 tbs olive oil

2 cups of chicken stock

1/2 cup sour cream

Salt and pepper, to season

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Instructions

Preheat the oven to 200ºC.
Onto a large oven tray, place the red onion, garlic and chopped pumpkin. Drizzle with the oil.
Place into the oven and roast for 30 minutes, or until the pumpkin is tender.
Place the pumpkin and onion into a blender. Squeezed the garlic out of the skins into the blender as well, discard the skins. Add two cups of chicken stock, and 1/2 cup of sour cream. Blend until smooth. Season with salt and pepper.