Easy Pumpkin Soup
Easy Pumpkin Soup (serves 6)
Thanks to Donna Hay for her no-peel pumpkin soup recipe. It’s never been so easy to make a delicious and hearty soup that can serve as a main meal with some cheesy toasted bread, with no hassle of peeling and cutting the pumpkin.
Here’s the RECIPE:
Ingredients
1/2 cut butternut pumpkin (I used 1.6kgs)
2 medium brown onions, cut into half
1 full head garlic
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup cream (you can also use coconut milk instead)
2-3 cups water
Method
1. Pre-heat oven to 200 degrees C.
2. Place the half cut pumpkin, onions cut side up and head of garlic on a lined baking sheet, drizzle with olive oil, salt and pepper. Place in oven
3. Remove the onions and garlic once caramelised (takes an hour approximately) and further bake the pumpkin for 10-15 mins or until fully cooked (I pierced it with a knife all over to make sure it’s fully cooked)
4. Remove the pumpkin. Once cooled, scoop the pumpkin flesh into a large saucepan, squeeze in caramelised garlic. Remove the skin from the onions and add this to the pumpkin flesh.
5. Add 2-3 cups of water (depending on your consistency preference) and blend with a stick blender till smooth. Bring soup to a boil and season with more salt and pepper if needed.
6. Turn off the stove and stir in the cream.