Ingredients
500g butternut pumpkin
skin on (remove the skin if using a variety with thicker skin)
1 large (about 500g) sweet potato
skin on
2 onions
peeled
3 carrots
skin on
8 large cloves garlic
skin on
1 tsp dried thyme
½ tsp dried rosemary
½ tsp dried sage
1 tbsp olive oil
2 cups (500ml) stock
2 cups (500ml) water
Equipment
- 1 oven trays
- 1 baking paper
- 1 large bowl
- 1 blender or food processor
- 1 large saucepan
Instructions
- Heat oven to 200°C (180°C fan-forced) and line 2 oven trays with baking paper.
- Coarsely chop pumpkin, sweet potato, onions and carrots – making sure everything is about the same size.
- Add vegetables to a large bowl along with garlic, herbs and olive oil.
- Toss until everything is well covered and divide on oven trays.
- Roast for 35-40 minutes until vegetables are soft.
- Squeeze out the garlic (discarding the skins) and blend or process the vegetables until smooth – using a little water to loosen the mixture if it’s too thick to blend properly.
- Place puree into a large saucepan along with remaining water and stock.
- Bring to a simmer and serve.
Notes
Tip
You’ll notice that I kept the skins on the root vegetables – extra fibre and loads of vitamins and minerals live in the skin.
Tip
You get so much more flavour from the vegetables when they’re roasted, so it’s worth the roasting time.
Variation
Use any root vegetables you like for this soup. If you’ve got parsnips, swedes or turnips feel free to add them. Beetroot is also great but it changes the colour.
