- 2/3 tbsp olive oil
- 1 medium sized pumpkin
- 8-12 small tomatoes
- 1 large carrot
- Salt and pepper
- 1 vegetable stock cube
- chilli flakes (optional)
Roast Pumpkin Soup, I made this one up – was given a pumpkin and made a thick sweet tasting soup.
Cut the pumpkin in half, scoop out the middle seedy part and then peel the skin off as you would a potato. Now quarter and cut again. Peel the carrot and cut into thick slices. Add a tbsp. of oil into a bowl. Tip the pumpkin and carrot into it. Using your hands mix together to ensure the oil covers the pieces of vegetables.
Wash the toms and rub a little oil over them as well. Now place the vegetables into a metal baking tray and place in oven on middle shelf gas mark 7 for approx. 40 mins.
Remove the vegetables from the tray and pop them in a large saucepan. Taste the season with salt and pepper. Boil the kettle and make 1 pint of vegetable stock. Pour this over the roasted vegetables and stir.
Using a hand held blender, blitz 2/3 ladel at a time until all the mixture has been blended together. You can now re heat in the pan and serve or let it cool freeze or save it for the following day. Add a few chilli flakes.