Food ·
Roasted Pumpkin Soup
These days I find soups are one of the handiest and healthiest lunches to make, plus there's often leftovers which means lunch is taken care of for the next day or two - bonus! This is a thick dense soup, which makes it easier for little ones to drink from a cup without spills and a good consistency for spoon feeding babies. Although, if you like, you can always add more stock to the pot to thin it out a little.
You will need:
How to make it:
Preheat the oven to 200°C.
Half the pumpkin and scoop out the seeds with a spoon and cut into thick wedges. Drizzle with olive oil, season with salt and pepper, and cook in the oven for 40 minutes until soft.
You will need:
- 1.5 litres of vegetable stock
- 1 medium sized pumpkin cut in half, seeds removed
- 2 red onions, finely chopped
- 2 clove of garlic, finely chopped
- Olive oil
- Salt and coarse ground black pepper
How to make it:
Preheat the oven to 200°C.
Half the pumpkin and scoop out the seeds with a spoon and cut into thick wedges. Drizzle with olive oil, season with salt and pepper, and cook in the oven for 40 minutes until soft.
Heat a large pot over a medium heat with a good glug of olive oil. Peel and dice the onion. Add to the pot and stir to coat with the oil. Turn down the heat to low, cover with a lid and cook for 10 minutes. Add the garlic and cook for 2 minutes.
When the pumpkin has cooled remove the skin with a knife and roughly chop. Add to the pot and stir together with the onions and garlic.
Pour in the stock and turn up the heat. Bring to the boil, then turn down the heat to low and simmer for 15 minutes. Remove the pot from the heat and blend with a hand blender until silky smooth.
We like to eat this with warm cheesy croissants or a crusty baguette. To serve, the grown-ups and our eight-year-old love a good dollop of crème fraîche, croutons and grated cheddar!
Refrigerate any leftovers and relish the fact that you will have an easy peasy nutritious lunch the following day too!