It’s a bugger when the house insurance and car insurance fall due at the same time – no yum cha for the Household this weekend. Instead, I’ve been scrounging around in the fridge and pantry for sustenance. The result? This tasty soup. We just finished the leftovers for Sunday lunch and it was even nicer the second time around.
Recipe: Roasted Pumpkin and Garlic Soup
500g pumpkin, cut into chunks
4 garlic cloves, unpeeled
1 onion, peeled and cut into quarters
a generous slug of olive oil
1 litre of chicken stock
3 sprigs of fresh thyme, leaves only
1 tsp peri peri or chilli of choice (I added 2 tsps of peri peri as Husband found it a bit sweet with just one. Or you could skip the chilli)
1/2 cup of cream
cob of bread, to serve
METHOD: Preheat oven to 180C. Place a sheet of baking paper on an oven tray. Toss pumpkin, garlic cloves and onion in olive oil. Arrange on tray. Cover with foil and bake until tender. Pour chicken stock into a stockpot. Add thyme leaves. Add pumpkin and onion. Squeeze roasted garlic from skin into stockpot. Add peri-peri/chilli. Bring to the boil and simmer for 10 minutes. Remove from heat and add 1/2 cup of cream. Puree with a stick blender. Serve with fresh cob of bread.