Toasty Roasted Pumpkin Soup

A low-maintenance version of the comforting classic. Instead of peeling and chopping pumpkin, simply halve it and let the oven do the work. Roasted with garlic and onion for a deep toasty flavour, this soup freezes beautifully for busy days.

Ingredients

• 2 whole butternut pumpkin (squash), sliced in half lengthways
• 2 large onions, cut in half and peeled
• 2 garlic bulbs, skin on, tops sliced off
• 5 tbsp olive oil
• 1 tsp sea salt flakes, plus extra to season
• 1 tsp freshly cracked black pepper, plus extra to season
• 125 ml (½ cup) water
• 1 litre (4 cups) chicken or vegetable stock, at room temperature

To serve

• Sourdough bread, sliced (optional)
• Sour cream (optional)
• Chives, roughly chopped (optional)
• Chilli (red pepper) flakes (optional)

Method

1. Preheat the oven to 180°C (350°F) (all oven types).
2. Assemble the pumpkin, onions and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
3. Bake for 45 minutes. Add the water and cover with foil. Cook for a further 45 minutes until the pumpkin is soft enough to pierce easily with a fork.
4. Once the vegetables have slightly cooled, use your fingers to squeeze the garlic flesh from their skins.
5. Scoop the pumpkin flesh out of its skin with a spoon and transfer it, along with the cooked onions and garlic, to a large pot on the stovetop.
6. Add the chicken stock.
7. Blend to your desired consistency using a stick (immersion) blender. Turn the heat to medium–high and bring back up to a gentle simmer to heat through.
8. Season to taste with salt and pepper, serve with sourdough bread and top with sour cream, chives and chilli flakes, if using.

Tips

• The garlic skins must be left on - if peeled, they will burn. Cutting off the tops allows you to squeeze the flesh out easily after cooking.
• If the pumpkin is still hard at the end of 1½ hours, cook covered in 20-minute intervals until soft.
• Can be refrigerated for up to 3 days or frozen for up to 3 months.
• Try adding spices: 1 tbsp garam masala for a spicy kick, or 1 tbsp curry powder for a mild curry twist.