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Cheat's roasted pumpkin soup
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Quick and easy soup made with canned base, no need for chopping or cooking potatoes and leeks.
Ingredients:
  • 750g packet frozen pumpkin pieces (see Notes)
  • 5.00 gm ground cumin
  • 54.00 gm maple syrup
  • 510.00 gm chicken style liquid stock
  • 505g can condensed potato and leek soup
  • 37.60 gm sour cream
  • Chopped fresh chives, to serve
Instructions:
  • Preheat the oven to 220C (200C fan-forced) and line a large baking tray with baking paper.
  • Spread the pumpkin on the prepared tray. Sprinkle with cumin and drizzle with maple syrup. Toss to coat well and season with salt and pepper. Roast for 20 minutes, turning halfway through, until golden and tender.
  • In a large saucepan over medium-high heat, combine stock, soup, and 1 cup of cold water. Bring to a boil, then add the pumpkin. Reduce heat to low and simmer for 5 minutes.
  • Blend the pumpkin mixture until velvety smooth. Transfer it back to the pan over medium heat and bring it to a gentle simmer for 5 minutes. Remove from heat and ladle into serving bowls. Swirl in a dollop of sour cream, season with pepper, and garnish with chives before serving.

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