Roast Pumpkin Garlic Soup

Roasting garlic and pumpkin till its soft and sweet takes time, but this soup is worth its wait in gold.

The ingredient of Roast Pumpkin Garlic Soup

• 2 5kg butternut pumpkin peeled deseeded cut into 2cm pieces
• 3 garlic cloves unpeeled
• olive oil spray
• 2 about 60g short cut bacon rashers thinly sliced crossways
• 20 fresh basil leaves
• olive oil to shallow fry
• 1 tablespoon olive oil extra
• 1 onion finely chopped
• 3 teaspoons ground cumin
• 1 25l 5 cups water
• 1 massel vegetable stock cube
• 70g 1 4 cup bought basil pesto
• 1 1 2 tablespoons fresh lemon juice
• thickened cream to serve
• 8 x 1cm thick slices sourdough baguette french breadstick
• 16 fresh sage leaves
• 120g mozzarella thinly sliced

The Instruction of roast pumpkin garlic soup

• preheat oven to 200u00b0c line 2 baking trays with non stick baking paper place the pumpkin and garlic in a single layer on the trays spray with olive oil spray and season with salt and pepper bake in oven for 1 1 4 hours or until tender
• meanwhile cook the bacon in a non stick frying pan for 3 4 minutes or until crisp transfer to a plate lined with paper towel add enough oil to the pan to come 1cm up the side of the pan heat over medium high heat add half the basil and cook for 30 seconds transfer to the plate repeat with remaining basil
• heat the extra oil in a stockpot over medium heat add the onion and cook stirring for 5 minutes or until soft add the cumin and cook stirring for 30 seconds or until aromatic add water and stock cube and bring to the boil add garlic and pumpkin reserving 2 cups of pumpkin and cook for 10 minutes set aside for 5 minutes to cool
• while the soup is cooking make the sage toasts preheat grill on high place the bread slices on a baking tray cook under grill for 1 2 minutes or until toasted turn and top each toast with 2 sage leaves then with mozzarella cook under grill for 2 minutes or until mozzarella melts
• place the soup in the bowl of a food processor and process until smooth return to the stockpot over low heat add the reserved pumpkin and cook stirring until heated through
• combine the pesto and lemon juice in a bowl ladle the soup among serving bowls drizzle over the pesto mixture and cream top with the bacon and basil serve with the sage toasts

Nutritions of Roast Pumpkin Garlic Soup

calories: 662 03 calories
calories: 33 grams fat
calories: 13 grams saturated fat
calories: 63 grams carbohydrates
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calories: 27 grams protein
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