Roasted Pumpkin Soup & Pumpernickel or Gluten-Free Bread

By: Katrina Butterworth
Roasted Pumpkin Soup & Pumpernickel or Gluten-Free Bread
Course
Lunch Reset Recipes Soups
Tags
4W-Reset Bread Pumpkin Soup
Info
  • Servings
    2
  • Prep Time
    1 hour
  • Cook Time
    1 hour
Ingredients
  • Butternut Pumpkin 1 kg
  • Garlic Cloves 8
  • olive oil 2 tbsp
  • Butter 20 g
  • Medium Leek trimmed, halved, washed, sliced 1
  • Medium Cream Delight Potatoes peeled, chopped 2
  • Organic vegetable broth 1 litre
  • Coconut yogurt (optional) 2 tbsp
  • Chives fresh, chopped 1 tbsp

Method

  1. Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat.
  2. Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 mi-nutes or until pumpkin is golden and tender.
  3. Squeeze 3 garlic cloves from skin. Reserve. Discard skin. Melt butter in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes.
  4. Add broth and 2 cups cold water. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until potato is tender. Stir in roasted pumpkin and garlic. Cook for 5 minutes or until heated through. Set aside for 5 minutes to cool slightly.
  5. Blend pumpkin mixture, in batches, until smooth. Return to pan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into serving bowls. Add a dollop of coconut yogurt and sprinkle with chives. Serve with gluten-free bread.
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