Pumpkin Soup

Ingredients:

1 small pumpkin diced in to 3cm pieces
3 large potatoes diced in to 3cm pieces
1 large onion cut in to quarters
3 garlic cloves minced
375ml thickened cream or 2 cups of oat milk / soy milk / vegetable stock + 1 cup of water
1 tablespoon of olive oil
1 teaspoon of salt & pepper
1 teaspoon of dried thyme

A family (and friends) favourite of mine, my silky smooth pumpkin soup! I love roasting my garlic, onion, pumpkin and potatoes in the oven first before I blend it. Perfect for the cooler Autumn / Winter nights and it makes the perfect left over for lunch the next day.

Directions:

Start off by adding all the onion, garlic, pumpkin and potatoes in a baking dish (you can put parchment paper on first) add in the olive oil, salt, pepper and thyme and give it a good mix with tongs or your hands. Once the vegetables are coated bake in the oven for 45 minutes on 180 degrees, turning over the vegetables once half way.

When roasted and vegetables are golden and soft, transfer in to a pot, add 1 cup of water or broth of choice and 2 cups of oat milk (if you like to keep it traditional pour in 375mls of thickened cream instead of the plant milk)

Stir for a couple of seconds and then with a hand stick mixer or a blender blitz the soup until silky smooth.

Serve with warm sourdough and enjoy!