Roasted Butternut Pumpkin Soup

Roasting pumpkin before making the soup really brings extra flavours to this healthy warming soup.

Ingredients serve 6

1500 g butternut pumpkin

2 brown onion2 (300g)

2 carrots (300g)

750 g vegetable stock

1 tsp salt

1 tsp cumin

1 tsp nutmeg

150 ml cream

Method

Preheat oven to 220ºC normal bake. Cut the pumpkin in half lengthways and scoop out the seeds. Place the pumpkin with the skin down in a deep baking tray with the unpeeled onion and carrots. Bake in the oven for approx. 60 minutes until pumpkin is soft and brown on top. Allow cooling for 15 minutes before scooping the pumpkin flesh away from the skin and placing in a pot. Peel the cooked onion and add to the pot with the carrot. Add stock, salt, cumin and nutmeg and bring to the boil. Blend this mixture using a stick blender and add the cream. Serve in a bowl with bread on the side. Drizzle cream in the middle, sprinkle chopped parsley and cracked pepper on top.

Note: You can add other vegetable to this soup such as potatoes and kumara.