Roast Pumpkin Soup
1/2 crown (grey) pumpkin
1 brown onion
4 cloves garlic
Thyme, oregano and rosemary - about one teaspoon each if dried, a bit more if fresh
Two tablespoons olive oil
2 cups water
200 grams chopped bacon (optional)
Heat the oven to 180 degrees celsius.
Chop the pumpkin and the onion into large chunks, and roughly chop the garlic. Toss the chopped pumpkin and onion together with the garlic, herbs and oil. Place in a roasting dish and bake for 30 minutes, or until the pumpkin is done.
Place the roast vegetables in a food processor and blend, then place in a large saucepan with the water. Or, place roast vegetables in a large saucepan, add water and use an immersion blender to process until smooth.
If using bacon, add it now.
Bring the soup to the boil. Season with salt and pepper as needed, and serve.
1/2 crown (grey) pumpkin
1 brown onion
4 cloves garlic
Thyme, oregano and rosemary - about one teaspoon each if dried, a bit more if fresh
Two tablespoons olive oil
2 cups water
200 grams chopped bacon (optional)
Chop the pumpkin and the onion into large chunks, and roughly chop the garlic. Toss the chopped pumpkin and onion together with the garlic, herbs and oil. Place in a roasting dish and bake for 30 minutes, or until the pumpkin is done.
Place the roast vegetables in a food processor and blend, then place in a large saucepan with the water. Or, place roast vegetables in a large saucepan, add water and use an immersion blender to process until smooth.
If using bacon, add it now.
Bring the soup to the boil. Season with salt and pepper as needed, and serve.
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