Roasted Pumpkin Soup

Ingredients

2kg pumpkin, deseeded, peeled, coarsely chopped
2 tablespoons finely chopped fresh rosemary
80ml (1/3 cup) extra virgin olive oil
Salt & freshly ground black pepper
2 large brown onions, halved, coarsely chopped
4 garlic cloves, crushed
2 tablespoons ground coriander
2 large fresh red chillies, deseeded, finely chopped
2L (8 cups) Water
2 Chicken Stock Cubes
Sour cream or plain yoghurt to serve.

Method

Preheat oven to 220°C. Combine the pumpkin, rosemary and half the oil in a large roasting pan. Season with salt and pepper. Bake in preheated oven for 30 minutes or until tender.
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, garlic, coriander and chilli, and cook, stirring, for 10 minutes or until onion softens. Add the pumpkin mixture ,crumble the stock cubes into the water and add to the pan and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.
Place half the pumpkin mixture in the jug of a blender and blend until smooth. Pour into a clean saucepan. Repeat with the remaining pumpkin mixture. Taste and season with salt and pepper.
Ladle soup among serving bowls and drizzle with sour cream or plain yoghurt to serve.

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