Roasted pumpkin soup with 3 toppings
Make silky roasted pumpkin soup then finish it with Thai coconut crunch, hot honey prosciutto croutons or sour cream chilli oil.
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Ingredients
- 1.5kg kent pumpkin, cut into 4cm wedges
- 2 onions, peeled and quartered
- 1 bulb of garlic, halved
- ¼ cup (60ml) extra virgin olive oil
- Sea salt
- cracked black pepper
- 1L vegetable stock
- 2 cups (500ml) water
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