Roasted Pumpkin Soup
Vegetarian
As the weather starts to chill, this soup is always the first one I make. Slow roasted pumpkin, onion and garlic, served with a dash of sour cream and crusty bread! So warming and comforting!
Allergens -
No allergens present
Ingredients
Butternut pumpkin, Chicken stock, Water, Onion, Garlic, Extra virgin olive oil, Kosher Sea salt, Cracked black pepper.
Preparation and storage notes
Keeps up to 5 days in the fridge, or 3 months in the freezer. Reheat on the stove or in the microwave. If it seems a little thick, loosen with water. Top with freshly ground black pepper and sour cream.