Roasted Pumpkin Soup
This roasted pumpkin soup is a comfort in a bowl. Roasting the pumpkin, carrot and parsnip first gives it a rich, naturally sweet flavour and a smooth finish. Serve it with crusty bread, or stir through some organic chicken to make it a heartier meal.
- 1kg Jap pumpkin, peeled and cut into chunks
- 2 carrots, roughly chopped
- 1 red onion, quartered
- 1 parsnip, peeled and chopped
- 1 celery stalk, chopped
- Organic Chicken 400g, cooked and shredded (optional)
- 3 cloves garlic
- 1 litre vegetable or chicken stock
- 2 tablespoons olive oil
- Salt and pepper
- Preheat the oven to 200C. Spread the pumpkin, carrot, onion and parsnip on a tray, drizzle with olive oil and season with salt and pepper.
- Roast for 30 minutes, turning once, until soft and lightly caramelised. Add the whole garlic cloves for the last 10 minutes.
- Tip the roasted vegetables into a large pot. Add the chopped celery and the stock.
- Bring to a simmer and cook for 10 minutes so the flavours come together.
- Blend until smooth with a stick blender. Add a splash of more stock if it is too thick.
- If using chicken, stir the shredded pieces through the soup and warm for a couple of minutes.
- Taste, season again and serve hot.
Serving suggestions: Serve with crusty bread or a swirl of cream. A handful of shredded organic chicken on top makes it more filling, and it is lovely for lunch the next day.
Storage: You can keep it in the fridge for up to 4 days in a sealed container. Freezes well for up to 3 months. Reheat gently on the stovetop with a little extra stock if needed.
Variations: Add a teaspoon of curry powder or some grated ginger while roasting for a spiced version. Swap the parsnip for extra carrot for a sweeter soup, or stir a tin of coconut milk through at the end for extra creaminess.
Need the ingredients? Get the Organic Large Family Box with fresh organic pumpkin and vegetables, plus add Free Range Chicken to complete this soup.