Roasted Pumpkin & Garlic Soup
Use up your leftover pumpkin with this easy recipe with all ingredients cooked in the roasting tin together.
- 600g pumpkin, skin and seeds removed, cut into squares
- 1 large onion, diced
- 2 celery sticks, chopped
- 1 bulb of garlic, split into cloves
- 2 tsp smoked paprika
- 1 tbsp tomato puree
- 1 sprig rosemary
- 2 tbsp olive oil
- 500ml vegetable stock
- Sea salt & black pepper to taste
- Optional toppings: pumpkin seeds, cream, chilli flakes, Vampire Slayer Hot Sauce
Preheat over to 200C and put all the above ingredients except stock into the largest roasting tin you have, toss everything together until well coated with oil and season well.
Roast in oven for 30 minutes or until pumpkin is soft and slightly browning at the corners. Allow to cool enough to handle before picking out the garlic cloves and squeezing out their contents. Remove rosemary stalk.
Put all the cooked ingredients in a blender along with the vegetable stock. Adjust seasoning to taste.
Serve with optional toppings of swirl of cream, chilli flakes and pumpkin seeds and add a dash of Vampire Slayer Hot Sauce if you wish.