Roast pumpkin soup
A smooth soup of oven-roasted pumpkin, whose sweetness is balanced by the smoky, garlicky note of the salt.
50 min · Serves 4
Ingredients
- 1 kg pumpkin or squash, peeled and diced
- 1 onion, quartered
- 2 tbsp (30 ml) olive oil
- 1.5 tsp Xalte Smoked Garlic salt
- 750 ml vegetable stock
- 4 tbsp single cream or natural yoghurt
- 30 g toasted pumpkin seeds
Method
- 1Preheat the oven to 200 °C. Toss the pumpkin and onion with the oil and the Xalte Smoked Garlic salt in a roasting tray.
- 2Roast for 30-35 minutes, stirring once, until the pumpkin is soft and browned at the edges.
- 3Transfer the vegetables to a saucepan, add the hot stock and blend until smooth.
- 4Heat gently for 5 minutes and serve topped with a spoonful of cream and the seeds.
