Roasted Garlic and Pumkin Soup

Roasted Garlic and Pumpkin Soup

serves 6

Over the past week the Gulf states have experienced thunder storms and rain, which is extremely rare. The temperature this time of year is usually mid 40s, with at least 2 dust storms per week. The rain inspired me to make this easy delicious soup. Roasting the garlic and pumpkin gives a real sweetness to the soup, the kids loved it!!!!!

Place on baking tray and roast until tender

Ingredients

2 butternut pumpkins/squash about 2kg
1 head of garlic
1 red onion
salt and pepper
800 mls chicken stock
3/4 cup cream (optional)

Method

Pre heat oven to 200c.
Cut the pumpkin in half length ways and scoop out the seeds.
Place the pumpkin, garlic and onion on a baking tray, drizzle with olive oil and season with salt and pepper.
Place in the oven, after half and hour remove the garlic.
When the pumpkin and onion are soft about 1 hour remove and cool slightly.
Scoop out the flesh of the pumpkin, remove the skin from the onion and garlic and place into a food processor.
Add the stock and blend until you have a smooth texture, you may need to do this in batches.
Transfer to a saucepan and add the cream, gently re heat.

Serve with a sprinkle of chopped chives and crusty bread.