Roast Pumpkin Soup

Pumpkins and squash are in season. They make delicious soup are very easy to make and you can add any vegetables that are going over. They will still add nutrition and flavour.

1 Tbsp oil
400 g butternut squash, washed and cut into chunks
1 red onion, peeled and chopped
2 cloves garlic
1 celery stick, washed and chopped
1 carrot, trimmed and chopped
1 tsp smoked paprika
2 sprigs thyme plus 2 sprigs for decoration
salt and pepper to taste
600 ml vegetable stock
preheat the oven to 200C, 400 F, Gas Mark 6.
Put the ingredients, (including any vegetables that will roast ie. turnips, peppers etc. chopped) except the stock, in a bowl and add the oil. Toss to cover all.
Put the vegetables into a roasting pan in a single layer. Roast for 45 minutes or until tender. Remove the garlic skin and discard. Pull off the thyme leaves and add to the vegetables.
Place all (including any wilting leaf vegetables ie. spinach) in a food processor. Add half the vegetable stock and process until smooth.
Place in a saucepan with the remainder of the stock and allow to simmer.
Serve in warm bowls with afew thyme leaves to decorate. Serve with warm bread baps.
Serves 4 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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