I just really felt like a warming soup today, even though it hasn’t been that cold outside. Must be the season. This delicious soup is inspired by Donna Hay
You need approx. 1kg butternut pumpkin, 1 brown onion, 8 cloves garlic, 2 tbsp olive oil, salt & pepper, 1 ltr chicken stock and 1/2 cup pouring cream.
Put the oven on 220 degrees Celsius, chop the pumpkin and onion and put them on a baking tray with unpeeled garlic. Drizzle with oil, salt and pepper, combine and put in the oven. Stir every now and then and leave it there for about 18-20 minutes.
While you wait you can fold the laundry from yesterday, put on another load of washing, tidy the living room and tell your kids off for not keeping their rooms cleans. Because that’s what multi tasking is all about. You don’t just sit around and wait for stuff to finish.
Take the tray out of the oven, squeeze the garlic from the skins and into a blender, with the pumpkin, onion and about a cup of the stock warm stock. Now be careful, not all blenders can deal with hot stuff, it might blow up. Just make sure yours is ok with hot stuff before you try! Whizz until the mix is nice and smooooooth 🙂
Put the mix in a saucepan over medium heat. Add the rest of the stock, cream, salt and pepper and cook until it’s all nice and hot. Now taste and see if you are satisfied with the flavour. If not, add some more salt and pepper or maybe some nutmeg if you have any 🙂
Mmmmmm, delicious! Full fat and very filling. If it makes you feel good, it can’t be that bad for you, right?