Roasted pumpkin soup recipe

Instructions

• Peel and clean carrots, pumpkin, potatoes and onions.
• Roughly chop all ingredients.
• Brush olive oil to the base of a baking tray (generous olive oil coating).
• Add carrots and pumpkin, coating in olive oil by turning vegetables over.
• Bake vegetables at 160 C for approximately 40 minutes or until vegetables are golden and soft in texture.
• Add olive oil to a hot pot and add onions, stirring onions through thoroughly.
• Once onions become translucent, add carrot and potatoes stirring ingredients through thoroughly.
• Add chilli flakes and salt, stirring ingredients through thoroughly before adding water and covering the pot.
• Set heat to medium and allow the vegetable stock to simmer and develop, approximately 30 minutes.
• Remove vegetables from oven and add transfer into a large pot.
• Transfer vegetable stock and remaining vegetables into the large pot.
• Stir ingredients thoroughly and cover the pot, bringing to boiling point.
• Uncover the pot, stirring through ingredients and then blend ingredients until smooth in texture.
• Serve in a shallow bowl, adding sour cream and parsley (optional).