Total Time:

Ingredients 

• 1 whole butternut pumpkin

• 1 carrot

• 1 small onion

• 2 cloves of garlic

• 2 Tbsp Olive Oil

• ½ Litre Vegetable sock

• Salt & Pepper

Garnish:

• Greek Yogurt

• Parsley

 

Method

1. Cut up the Pumpkin, onion and carrot into medium size bits and crush the garlic.

2. On a medium baking tray, toss vegetables in 2 tbsp olive oil and season with salt and pepper.

3. Roast the vegetables on a baking tray in a 200°C oven until pumpkin is soft when you do a skewer test. Let cool.

4. Add the vegetables into a large saucepan and add some of your heated vegetable stock.

5. With a stick blender – blend it all together until a smooth and thick consistency. If you want it less thick, simply just add more stock to soup. 

 

Enjoy!