Ingredients 700g butternut pumpkin
2-3 cloves of garlic
1 tablespoon olive oil
250ml vegetable or chicken stock
Cracked black pepper
Sour cream (option)
Preheat oven to 180 degrees celsius.
Cut pumpkin, carrot and onion into 2cm cubes.
Place the cut pumpkin, carrot, onion and garlic cloves into a baking dish. Coat the vegetables with olive oil and season with salt and pepper.
Bake/roast in oven for 40mins or until soft.
Pour the stock into a blender or food processor.
Put the roasted vegetables into the blender with the stock. (alternatively you may use a stick blender)
Blend until mixture becomes creamy/smooth. It's ok if there are still some lumps, which gives the soup some texture. But if you prefer an ultra smooth soup, then continue to blend and you may use a sieve.
The soup should be warm, but if you want it hotter, transfer this to a saucepan and heat over the stove.
Season with salt and pepper and then serve with a dollop of sour cream and a side of garlic bread.