Ingredients
Butternut pumpkin (approx 5C when roughly chopped into 2cm cubes)
Onion (x 1, roughly chopped)
Carrots (x 2, roughly chopped))
Garlic (x 2 cloves, crushed)
Red chilli (x1 fresh, deseeded and finely chopped, or a small sprinkle of the dried stuff)
Moroccan spice (dried x 2 good shakes)
Vege stock (x 1C)
Smoked paprika (x a sprinkle to garnish)
Chives (dried or fresh, chopped and sprinkled for garnish)
Method
Preheat oven to 180ºC. Line a tray with baking paper.
Chop up the pumpkin, carrots and onion. Spread them over the tray with oil then crush over the garlic. Chuck it in to roast for about 20 minutes until tender.
Get out a pot big enough for all the ingredients. Chuck in the roast veges, Moroccan spice, chilli and vege stock. Heat through then puree using a tri-blade or similar.
Serve it out, sprinkle over the smoked paprika and chives to garnish and eat up with some crusty bread.
OMG, best pumpkin soup EVER.
Alternatives
Want it meaty? Nope.
Want it gluten free? Make sure the spices are,
Want it dairy free? It is!
H/T
This recipe is adapted from one from The Healthy Food Guide.