I don’t think it gets much more autumnal than pumpkin soup right. So why not give this one a go it’s super tasty and just what you need on a cold autumn evening.
prep/cook time: 1 – 2 hours
Portions: 4-6 people
Ingredients
- Half a medium size Pumpkin
- 1 Butternut Squash
- 1 Large Onion
- 3 – 4 Cloves of Garlic
- 3 Carrots
- 2 Peppers
- 1 litter of Stock
Method
- First you need to roast your veg so put your oven to 200c and prepare your veg. So take your pumpkin and cut into large chunks and put on a roasting tray, you can leave the skin on as you can take that off after. Now do that same with your butternut squash and add to your tray. Now take the rest of your veg and cut into large chunks and add to your tray then drizzle all your veg with oil, salt and pepper and roast in the oven for about 20 mins
- Now your veg has been roasted add this to a large sauce pan add your stock and allow this to simmer for at least 30 mins, the longer the better as this will help improve the flavour
- Now your veg has been simmering it’s time to blend it all together to make your soup then season to your personal taste and that’s it super simple and full of flavour
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