Roasted pumpkin and ginger soup
1
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
The cheap ingredients and quick preparation time belie the silky, suave texture of this soup, which gains its razzle-dazzle from a touch of ginger.
Ingredients
Butternut pumpkin
550 g, halved
Brown onion
1 medium, halved
Chicken stock
3 cup(s), (750ml)
Fresh ginger
1 tsp, grated
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Using a large spoon, scoop seeds out of pumpkin and discard. Place pumpkin and onion, cut-side up, in a large baking dish. Season with salt and freshly ground black pepper. Bake for 40 minutes or until tender.
2
Remove flesh from pumpkin and onion and place in a large saucepan. Discard skins. Using a stick blender or food processor, process vegetable mixture with 1 cup (250ml) stock until smooth and combined.
3
Heat soup over medium heat. Add remaining stock and ginger and cook, stirring, for 5 minutes or until heated through. Serve.
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