Smoky roast pumpkin soup
- 1.2kg whole butternut pumpkin
- 1 large red capsicum
- 2 small red onions
- 1/2 garlic bulb
- 2 tbs olive oil
- 2 tsp paprika
- 2 tsp finely chopped fresh rosemary
- 500ml chicken stock
- 250ml almond milk
Heat over to 200C (180C fanforced). In a baking tray place the pumpkin sliced, capsicum, onion and garlic cut side down. Dizzle with oil and add the paprika and rosemary. Bake for 30min. Take out the onion garlic and capsicum and cook the pumpkin for another 15-20min to cook through.
Transfer to a saucepan and blend the roasted veggies together. Put on a medium heat adding the stock and almond milk to warm through.
