If you aren't making soup at least once a week to help get through winter.... are you even living in Melbourne??! We love a good pumpkin soup because it offers that creamy starchy-carb feeling without the starchy-carbs! Ditch the canned and packet soups and get some more REAL ingredients into your belly this winter.
2 spring onion
2 garlic cloves
2 tbsp olive oil
1 tsp salt
½ tsp ground black pepper
2 cups vegetable stock
½ lime, the juiceToppings
sour cream to serve
4 tbsp pumpkin seeds, preferably roasted
Preheat the oven to 200°C. Peel the pumpkin and cut the flesh into cubes. Do the same with the swede. Peel the spring onion and cut into wedges. Peel the garlic cloves.
Put everything in a baking dish. Add olive oil, salt and pepper.
Roast in the oven for 25-30 minutes. As an alternative, you can also fry on medium heat in a large pan until the pumpkin and the swedes are soft.
Place the roasted vegetables in a pot. Add vegetable stock or water, and bring to a boil. Let simmer for a couple of minutes. Remove from the stove.
Add the butter, divided into cubes. Mix the soup with a hand blender. Add lime juice, herbs, salt and pepper to taste.
Serve the soup with a dollop of sour cream, roasted pumpkin seeds or our delicious parmesan croutons.
Recipe from DietDoctor.