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Roasted Pumpkin and Garlic Soup
Ingredients
| 1.4kg diced butternut pumpkin | 1 onion, finely chopped |
| 4 cloves garlic, unpeeled | 1 litre (4 cups) Campbell’s Real Stock - Chicken |
| ¼ cup olive oil | Sour cream, to serve |
| Salt and pepper, to taste | Chopped fresh chives, to garnish |
Method
Step 1.
Preheat Bosch oven 4D hot air 200C. Line two oven trays with baking paper.
Step 2.
Toss pumpkin and garlic with 2 tablespoons of the oil in a large bowl. Place onto prepared trays. Season with salt and pepper.
Step 3.
Cook in oven for about 20 to 25 minutes, or until golden brown and tender.
Step 4.
Squeeze garlic from skin.
Step 5.
Heat remaining oil in a large saucepan or stockpot over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add pumpkin, garlic and Campbell’s Real Stock - Chicken. Bring to boil. Simmer uncovered, stirring occasionally, for 10 minutes.
Step 6.
Using a Bosch hand blender, blend soup until smooth.
Step 7.
Serve with sour cream. Garnish with chives.
For more great products from the Campbell’s range, visit www.campbellsoup.com.au