If you know me, or have read my ‘about’ page, you would know that I love pumpkins. In fact, love might not be a strong enough word. There is something about the sweet orange flesh that I obsess about. I love pumpkins so much that my mother held a pumpkin-intervention because I was turning orange. Yes, that can actually happen and no, it is not bad for you. But I digress.
This pumpkin soup is quite possibly the easiest and healthiest pumpkin soup recipe out there. It’s so easy; you don’t even need a pot! My method of roasting the pumpkin before removing the skin also means you waste less pumpkin. With only 4 main ingredients, you have no excuse not to make it. Unless, well, you’re turning orange.
- 3.7kg (approximately) pumpkin
- 3 medium onions
- 3 cloves garlic
- 1 tablespoon olive oil
- salt & pepper to season
- optional: pinch of nutmeg and greek yogurt to garnish
- Pre-heat oven to 200C.
- Wash and cut pumpkin into halves and remove seeds using a spoon.
- Cut into wedges keeping skin on and place on a baking tray.
- Toss peeled onion and unpeeled garlic with olive oil and place on baking tray.
- Roast for 30 minutes.
- Remove from oven and let cool for approximately 20 minutes.
- Remove the pumpkin flesh from the skin.
- Remove garlic from its peel.
- Place pumpkin flesh, onion and garlic into a blender and blend until smooth.
- Season with salt and pepper.
- Garnish with a pinch of nutmeg and greek yogurt. (optional