No Chop Roast Pumpkin Soup

• Vegetarian

• Produce

  • 1 1/2 kg Butternut pumpkin
  • 1 head Garlic
  • 1 Onion, yellow or white brown
  • 1 Parsley

• Baking & Spices

  • 1 Black pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Garlic bread

• Dairy

  • 1 Cream
  • 3 cups Milk

Found on recipetineats.com

Description

Ingredients

• 1.5kg / 3 lb butternut pumpkin (US: butternut squash), cut in half, skin on
• 1 onion, peeled (brown, yellow or white)
• 1 head of garlic
• 2 tbsp olive oil
• ¾ tsp salt
• Black pepper
• 3 - 4 cups milk (of choice)
• Cream for drizzling
• Finely chopped parsley
• Garlic bread for dunking

Directions

• Preheat oven to 180C/350F.
• Place pumpkin cut side up on baking tray with onion and garlic. Drizzle with oil, sprinkle with salt and pepper. Wrap garlic in foil.
• Bake for 70 - 80 minutes or until the pumpkin is soft (test with skewer).
• Pour 2 cups of milk into a blender.
• Scoop seeds out of pumpkin and discard. Use a large spoon to scoop out pumpkin flesh from one pumpkin half and place into blender.
• Peel off most of the dark burnt outer layer of onion. Cut in half (with spoon!) and transfer to blender.
• Unwrap garlic and squeeze the flesh out of half the garlic into the blender.
• Whizz until smooth. Adjust consistency to taste with water / milk. Adjust seasoning to taste.
• Pour into bowls. Repeat with remaining pumpkin.
• Drizzle with cream, sprinkle with parsley and serve with hot garlic bread on the side.

Nutrition