Delicious, full of flavour, great for a chilly afternoon. Pumpkin, parsnip, carrot and more are roasted and pureed into a rich and creamy soup! Instead of fresh herbs you can use 1/2 teaspoon each of dried.
1 person made this
300g pumpkin, seeded and roughly chopped
2 carrots, roughly chopped
1 parsnip, roughly chopped
1 leek, roughly chopped
1 large onion, quartered
125ml olive oil
few sprigs thyme
few sprigs rosemary
3 bay leaves
1.25L vegetable stock
salt and pepper
120ml single cream
Method Prep:15min › Ready in:15min
Preheat the oven to 200 C / Gas 6.
In a large bowl, combine all vegetables, pour olive oil and toss to coat. Place the vegetables in a single layer on a baking tray. Arrange sprigs of herbs and bay leaves on top.
Roast for 45 minutes, stirring occasionally, until brown and soft.
Place the vegetables into a pot, discarding the herbs. Pour in vegetable stock and bring to the boil. Season to taste with salt and pepper and simmer for another 10 minutes. Set aside to cool.
In a blender puree the soup in batches until smooth. Mix in cream. Reheat and serve.