Willy’s Roast Pumpkin Soup
Serves 4
Time 40 minutes
Ingredients
1 butternut pumpkin – skin removed, chopped into small cubes
2 garlic cloves whole
2 tbsp extra virgin olive oil
Pepper
3 tsp vegetable stock powder (for 1.5 litres of water)
1 teaspoon coriander seeds crushed with mortar and pestle – not to a powder, bruised and cracked slightly
Method
Preheat oven to 180 degrees.
In an oven bake tray place the pumpkin, garlic cloves and coriander seeds – coat with a light drizzle of olive oil, toss to combine and place in the oven for 20 minutes or until pumpkin is very soft and cooked through.
Bring a pot of water (approximately 1.5 litre) to boil and add stock powder.
Place all ingredients from the oven tray into the pot and allow to simmer for 5 minutes on gentle heat.
Season with pepper.
When cooled – blend the ingredients with either a stick mix or blender.
Serve with warm bread and a sprinkle of additional crushed coriander seeds on top.