Here is the recipe if you would like to try making Pumpkin Soup from scratch, perfect Autumn or Winter warmer.
- 1 kg Butternut Pumpkin peeled and cut into large chunks
- 2 Large peeled carrots
- 2 cloves of garlic
- 1 cup of vegetable stock
- 300ml cooking cream
- Cracked Black Pepper
- Olive Oil
Place the Pumpkin & carrot, with garlic in a roasting dish, drizzle with a little olive oil, and cook in the oven at 180C for approx 1.5 hours, or until vegetables are cooked.
Place all vegetables in a blender and blend, adding stock and cream, and black pepper to taste.
Reheat in the pot if desired and serve with fresh parsley and some crusty fresh bread.