Garlicky Roasted Pumpkin Soup

I recently went for a bread making class and spent the entire time thinking how perfectly the buns will pair with a gorgeous bowl of roasted pumpkin soup (with extra garlic of course). This soup is really easy to throw together for a quick meal and it’s even easier when you have an immersion blender. After a long day of baking bread, I came home and whipped this up in a hurry. The soup went perfectly with the black olives and green peppercorn buns I baked in class. It was a beautiful mix of sweet, salty and a kick of spice from the peppercorn. Pair this soup with your favorite type of bread and enjoy the flavors of fall!

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Garlicky Roasted Pumpkin Soup

Course Appetizer, Main Course

Cuisine American

Keyword soup, vegetarian

Servings 2

Author Eat the Wind

Ingredients

• 480 g (approx 1 kg) pumpkin, skin on cut into 2 inch pieces
• 6 cloves garlic skin on
• 1 Tablespoon olive oil
• Salt and pepper to taste
• ½ Tablespoon butter*
• 1 yellow onion diced
• 1 cup vegetable stock
• 1 dash Nutmeg

Instructions

• Preheat oven at 200℃ (400℉). Line a baking pan with parchment paper.
• Toss the pumpkin pieces and garlic cloves with olive oil and sprinkle salt & pepper over them. Roast them for 20 minutes or until the pumpkin slices are soft and cooked.
• Leave the pumpkin and garlic to cool before peeling the garlic and slicing off the skin of the pumpkin. Heat up butter in a medium pot and add the onions. Fry until soft and then add the pumpkin and garlic. Add the vegetable stock and a dash or two of nutmeg. Bring it to a boil and simmer for a few minutes.
• Blend with an immersion blender or in your regular blender (just be careful not to overfill it because it’s really hot!). Serve with freshly baked buns to soak up all the yumminess.

Notes

*Change the butter to olive oil for a vegan option.