Recipe: Creamy Roasted Pumpkin Soup

Ingredients: Serves 4

• 1/2 a medium-sized pumpkin or 2kg (peeled and chopped)
• 2 garlic cloves (crushed)
• 20g butter
• 2 cream delight potatoes (peeled and chopped)
• 1L chicken/vegetable stock
• 2 Tbsp natural/Greek yoghurt or cream
• Pepper & herbs to taste

Method:

1. Preheat oven to 180c fan-forced. Line a tray with baking paper, place pumpkin onto paper,drizzle with oil and sprinkle with salt and pepper. Bake for 40 minutes or until golden and soft.
2. While pumpkin is baking, prepare other ingredients.
3. Then melt the butter in a saucepan over medium heat and add the garlic.
4. Add potatoes and cook for 5 minutes.
5. Add the stock, bring to boil and then reduce to a simmer until potatoes are fully cooked (15 minutes)
6. Stir in the roasted pumpkin and yoghurt/cream and keep on heat for a few more minutes.
7. Allow a few minutes for the soup to cool before blending.
8. Using a blender or food processor, blend the mixture in batches, then return to saucepan over low heat. If using a stick blender, blend in the saucepan over no heat and then return to low heat.
9. Serve and sprinkle with pepper, herbs, chives etc. to taste.

Adapted from: http://www.taste.com.au/recipes/29499/roasted+pumpkin+soup