Roasted Pumpkin Garlic Soup

Serves: Six | Prep: 20 min | Cook: 25 min

Ingredients:

Roasted Pumpkin Garlic Soup:
2 lbs pumpkin, cut into thick slices, skin on
1 large onion, quartered
1 whole head garlic, top removed
3 Tbsp olive oil
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pepper
3 cups vegetable stock
1/2 cup cream
3 Tbsp butter
10-12 fresh sage leaves

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

Place pumpkin, onion, and garlic head onto the prepared tray . Drizzle with olive oil, salt, cinnamon, nutmeg, and pepper. Toss to coat and spread into a single layer. Roast, 30-40 minutes, until the pumpkin and garlic are tender, rotating the pan halfway through if needed. Let cool, before removing the pumpkin flesh from the skin and popping out the roasted garlic.

Warm up vegetable stock in a large saucepan over low heat. Add all vegetables, warm through. Using an immersion blender, blend, until smooth. Stir in cream.

Melt butter in a skillet over medium heat. Add fresh sage leaves. Fry, 3-4 minutes, stirring occasionally. Remove form skillet, set aside.

Ladel soup into bowls, drizzle with more cream and top with fried sage leaves.

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