DONNA HAY ROAST PUMPKIN SOUP

Winter has hit Sydney, in full force. That can only mean one thing... SOUP SEASON (which is perfect given my 'too-pregnant-to-function state)

My favourite (and easiest) soup is Donna Hay's Roast Pumpkin Soup... Slightly modified to the Mummerina way

Ingredients:

2 butternut pumpkin halves (approx 1kg each)

1 brown onion

1 garlic bulb

3 cups chicken stock

1 cup pouring cream

Salt & pepper

Olive oil for drizzling

Method:

Scoop seeds out of pumpkin using a spoon.

Cut onion & garlic bulb in half

Drizzle oil over cut side of pumpkin, onion & garlic and season with salt & pepper

Roast in a 180 degree oven for approximately 1 hour

Scoop pumpkin, onion and garlic out of skin using a spoon and put in a blender

Add 1 cup of the chicken stock and blend until smooth 

Pour the mixture into a saucepan and add the remaining stock and the cream

Place over medium heat until soup is heated through.

Season with pepper before serving.

My serving suggestion, is to have a few naughty slices of garlic bread along side the soup!

How are you staying warm this winter?