A couple of weeks ago my daughter randomly asked for Pumpkin Soup for dinner. It was a cold winter’s day here on the usually sunny Gold Coast (believe it or not), so of course I said yes!! I didn’t want to just make pumpkin soup, I wanted to nourish our souls. So, I came up with this recipe. It’s not super quick, but it’s the type of recipe you can start and then get all the essential stuff done like bathing toddlers or helping kids with their homework whilst it gets all nice and roasty in the oven. Then blitz, heat and eat. Soup for the soul.
Ingredients
- 1 medium brown onion (cut into 1/8ths)
- 5 smallish cloves of garlic (whole and unpeeled)
- 500g pumpkin (cut into 2×2 cm cubes)
- 1 medium carrot (cut into 2×2 cm pieces)
- ½ – 1 tsp ground cumin
- 1 “chicken” stock cube (I used Massal brand)
- 300ml hot water
- 200ml soy milk
- Salt & Pepper to taste
Method
- Preheat your oven to 180°C (fan forced).
- Add pumpkin, carrot, onion, and unpeeled garlic to a baking tray. Drizzle with olive oil and sprinkle on cumin. Toss to ensure ingredients are evenly coated.
- Roast in the oven for 40-45 mins or until everything looks soft and caramelised.
- Let sit out of the oven for about 10 minutes then peel the garlic.
- During this time dissolve the stock cube in the 300mls of hot water.
- Add everything to a blender (including the made-up stock, soy milk, salt, and pepper) and blend for 30-60 seconds depending on how smooth you like it. Alternatively add ingredients to a pot and blend with a stick/immersion blender.
- Heat on stove until just starting to bubble at the sides. You are just wanting to warm it through.
- Serve and enjoy.
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