Roasted Pumpkin & Carrot Soup

INGREDIENTS: (Serves 4-6)

• Half a Pumpkin

• 2 Carrots 

• 2 Onions diced 

• 1½ cups water 

• 1 tsp Salt 

• 2 tsp Garlic 

• 1 tblsp olive oil 

• Rosemary dried or fresh 

• 2 tblsp Almond or Soy milk (optional) 

Method: 

1. Cut off the pumpkin skin, wash and cut into small chunks. If you purchase Kent Pumpkin, you may like to leave the skin on – it adds a grainier element to the soup which is lovely.

2. Peel the carrots, wash and slice in small pieces. 

3. Roughly dice the onions into small pieces.

4. In a dish or pizza tray, place the pieces of the pumpkin, carrot, onion and garlic and drizzle with olive oil. Sprinkle some fresh or dried rosemary leaves and mix all of the ingredients well. Bake in the oven at 180C for 20-30 minutes until the vegetables are soft. Roasting the vegetables gives the soup a richer, heartier flavour. 

5. Remove the tray from the oven and allow the vegetables to cool.

6. Once cooled, put all of the vegetables in a blender along with 1½ cups water. If you prefer it to be more of a runny soup, you can add additional water. 

7. You can also add 2 tblsp Almond or Soy milk to make a creamier version, but it is entirely optional.

8. Garnish it with chopped chives or rosemary leaves.

9. Serve with bread or eat on its own.