Easy Roast Pumpkin Soup

This pumpkin soup is so easy to make and full of flavour! This recipe will make enough for a family of 6 with leftovers. I like to double the recipe and freeze the other half in small batches for lazy nights or lunches.

Ingredients

• 1/2 kent pumpkin (any will work) – cut into small chunks
• 1 brown onion – cut into quarters
• 2 carrots  – cut into chunks
• 2 cloves garlic
• 1 teaspoon smoked paprika
• 1/2 cup thickened cream
• 1/2 cup water
• 1/2 teaspoon olive oil
• salt & pepper

Directions 

1. Preheat oven to 180°c and line a flat baking tray with paper.
2. Place all vegetables on roasting tray, sprinkle with paprika and oil.
3. Roast vegetables for around 40 – 60 minutes until vegetables have browned and caramelised. Time will depend on oven and size the vegetables have been cut.
4. Allow pumpkin to cool slightly. Using a food processor, blitz all vegetables together until they turn a puree. Slowly add the cream, water and salt and pepper. Mix until combined.
5. You might have to add a little more water if you prefer your soup a bit thinner.
6. Serve with crusty bread on the side and a dollop of cream.