Whole Roasted Pumpkin Soup
1 whole pumpkin roasted slowly at 160’C 3-4 hours until cooked.
(Optional) 1 head of garlic roasted 1 hour at 160’C until cooked.
This is magic so simple!
Slow roast your pumpkin, this brings out the natural sweetness and once your pumpkin is out of the oven and slightly cooled the skin pulls off very easily.
Blend with a little water ~ you can blend with or with out seeds or half the seeds, it’s up to you!
(Optional) add roasted & peeled garlic for deep rich flavour. And blend until smooth. Season to taste.
Serve with your favourite toppings, we used vegan blue cheese, rocket, lemon juice, chilli flakes and flat leaf parsley from the garden here.