So this is how you make effortless, tasty and satisfying soup in minutes. Soup doesn’t have to be complicated nor does it need a whole bunch of ingredients to leave your mouth watering for more. I grew up using yellow or red split peas as a base for thick soups. But as the split peas release no flavour of their own, I found myself adding tons of ingredients, and root vegetables which meant more time in the kitchen and less time doing the other things I enjoyed doing.
This soup however is complete in 3 easy steps: roast, blend, boil.
And if you have any left over, it could work as a good based for a pasta dish or stew. The dense sweet nutty flavour of this variety of pumpkin (normally sold in caribbean markets) when roasted needs very little to enhance its flavour more. You can add more or less water to achieve the consistency you want. I think you’re going to really like this one…;-)
Ingredients: 600g Raw Pumpkin (leave skin on) Half White Onion Half Garlic Head (sliced down centre) Drizzle of Olive Oil 4-5 Sprigs Fresh Thyme 1 Scotch Bonnet 1/2 vegetable stock cube 1 tsp garlic/ ginger paste Salt/ pepper to taste 1 1/2 cups water Method: Pre-heat oven to Gas Mark 8 Place Pumpkin, onion and garlic into a roasting tin and drizzle with oil, salt and pepper. Remove any excess skin from the onion and garlic to reduce burning. Place in oven for 23-30 minutes or until the pumpkin is tender Remove the tin from the oven and allow to cool for 15 minutes before scooping the pumpkin flesh, squeezing the garlic bulbs out of its shell and removing the outer skin from the now caramelised onion. Transfer to a large pot with the remaining ingredients on the list. Boil for 5-6 minutes gently breaking up the vegetables. Then allow it to cool for 10 minutes before transferring all the ingredients (except the thyme and pepper) into a blender until smooth. Return the soup to the pot and continue boiling for 5 minutes, season to taste and serve!Roasted Pumpkin and Garlic Soup
lovelorettaskitchen.com 
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