Maple roasted pumpkin soup

Ingredients

  • 1 kg (approx) of pumpkin (or butternut) cut into chunks

  • 1 red onion cut into wedges

  • 1/2 bulb garlic,

  • 2 Tbsp maple syrup

  • 1 Tbsp olive oil

  • 1 tsp ground cumin

  • 1 1/2 tsp thyme leaves

  • 2 C (more if you need it) of chicken stock

  • 2 Tbsp lemon juice

  • Salt & pepper to taste

  • Thick greek yoghurt to serve

Directions

Preheat the oven to 200, line an oven tray with baking paper. In a bowl mix together the pumkin, onion, garlic, maple syrup, olive oil, cumin, thyme, salt and pepper, then lay out on the tray to roast for approx 45 minutes or until they start to caramelise.

Once all cooked, transfer to a food processor to blend and add the chicken stock, lemon juice and a bit more salt and pepper if needed. Whizz up, add a bit more stock if you want to thin the soup out a bit more. Serve in a bowl with a blob of greek yoghurt, maybe some crusty bread if you wish. YUM!

Serves 4-6.

Sarah X

Lunch, DinnerSarah Martellipumpkin, soup