Roasted pumpkin soup - A classic soup with a flavour twist

Roasted pumpkin soup

A classic soup with a flavour twist
Ingredients

500g Butternut pumpkin
4 cloves of garlic roughly chopped
1 brown onion roughly chopped
½-teaspoon Cumin seed
½ Tbs salt
1 teaspoon cracked pepper
2 cups of vegetable oil
1 Tablespoon of olive oil
1 Tablespoon of vegetable oil
Pre preparation

Deseed the pumpkin and cut it into slices
Chopped garlic and brown onion
Diced both onion and tomatoes
Preheat the oven to 200C

Preparation

Add olive oil, salt and pepper to the pumpkin and bake for 40 minutes or until the pumpkin pieces are roasted properly.
Add cumin seed, garlic and brown onion into a pot on high heat.
Cook it until the onion gets translucent and soft
Add two cups of vegetable stock and bring it to simmer.
Add roasted pumpkin and cook for 10 minutes on medium heat.
Remove from the heat and leave it to cool down.
Blend the mixture till it becomes a creamy texture.
Enjoy

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