Roasted Pumpkin ‘Sunshine’ Soup


This soup is a gorgeous sunshiny orange, to brighten up a day and is really easy to prepare.

First, slice and de-seed a butternut squash and pop onto a baking sheet. Drizzle with a little olive oil and a good grating of salt and pepper. Roast in a hot oven for about 45 minutes until soft.

In a pan, gently sizzle a couple of roughly chopped garlic cloves, a diced onion and a big chunk of grated ginger. Add the roasted butternut squash (minus any of the leathery skin!) and cover with vegetable or chicken stock. Simmer for about 20 minutes until all the vegetables are soft and give it a good zizz with the blender until its smooth.

Serve with chopped jalapeños and some basil oil drizzled on top. With crusty Maltese bread of course!

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