Ingredients
1/2 pumpkin
cut into chunks
4 cloves garlic
unpeeled
1 onion
peeled and cut into quarters
2 tbsp olive oil
4 cups chicken stock
(1L)
3 sprigs fresh thyme
leaves only
1 tsp peri peri or chilli of choice
½ cup cream
(125ml)
bread
to serve
Equipment
- 1 oven
- 1 baking paper
- 1 oven tray
- 1 foil
- 1 stockpot
- 1 stick blender
Instructions
- Preheat oven to 180°C (160°C fan-forced). Place a sheet of baking paper on an oven tray.
- Toss pumpkin, garlic cloves and onion in olive oil. Arrange on tray. Cover with foil and bake until tender.
- Pour chicken stock into a stockpot. Add thyme leaves, pumpkin and onion.
- Squeeze roasted garlic from skin into stockpot. Add peri-peri/chilli.
- Bring to the boil and simmer for 10 minutes. Remove from heat and add cream.
- Puree with a stick blender.
- Serve with fresh bread.
Notes
Tip
Use more chilli, if desired. I found the soup a little sweet with just one teaspoon of chilli, so I added two.
Tip
This recipe was created by Alana House for Kidspot, New Zealand's best recipe finder.
Variation
Butternut pumpkin works well in this recipe.
