Pumpkin Soup

Pumpkin Soup


1 tablespoon fresh rosemary, finely chopped
2 tablespoons extra virgin olive oil
1 kg Butternut pumpkin, peeled, deseeded and coarsely chopped.
1 small potato
1 large onion, coarsely chopped
2 cloves garlic, crushed
1 teaspoon paprika
1 red chilli, deseeded, finely chopped
3 cubes chicken stock
1 litre water
Salt and pepper to taste


1. Preheat oven to 220 degrees Celsius.

2. Use a large roasting dish and combine 20 mls of oil with pumpkin, potato and rosemary. Roast for 30 minutes until tender.

3. In the meantime, heat 20mls oil in a saucepan. Add onion, garlic, paprika and chilli and cook for 10 minutes.

4. Add the roast vegetables and stock to the saucepan, bring to the boil and reduce to a low temperature. Simmer for about 10 minutes and remove pan from heat.

5. After it has cooled, use a blender to puree the mixture, adding salt and pepper to taste.

6. Pour back into pan and heat gently.

7. Serve with a swirl of sour cream and fresh bread rolls.

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