Roasted pumpkin and ginger soup
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.
550 g, halved
1 medium, halved
3 cup(s), (750ml)
1 tsp, grated
- 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.
- 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.
- Heat soup over medium heat. Add remaining stock and ginger and cook, stirring, for 5 minutes or until heated through. Serve.
SERVING SUGGESTION: Serve with low-fat Greek-style yoghurt and toasted pita or sourdough bread.This is approximately half a butternut pumpkin.