Roast Pumpkin Soup

Deliciously thick and creamy!

GF, V

Ingredients:

1.2kg pumpkin, cut into slices, skin left on

1 onion quartered

1-2 cloves garlic

1 cup vegetable stock (or water)

300g silken tofu.

Method:

1. Place onion and garlic in a small baking dish with a lid, (or cover with foil), and sliced pumpkin on a tray. Roast 200 deg Celcius for approximately 1 hour until cooked and pumpkin is slightly charred.

2. Allow to cool, remove skin and blend with onion and garlic, stock and silken tofu until smooth and creamy.

3. Heat in a saucepan and serve.

You can add your own extra flavours / spices to this. Maybe add ginger or curry powder, fresh sage, or sprinkle with nutmeg, or my favourite - ground roasted wattle seed :)