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Roasted Pumpkin And Garlic Soup

Simple to make with limited ingredients. Very tasty.


  • 1.5 kilo (3.3 lbs.) pumpkin, peeled and chopped
  • 8 garlic cloves, unpeeled
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  • 2 Tbsp. olive oil
  • salt and cracked black pepper, to taste.
  • 2 cups (500ml) chicken stock
  • 1/2 cup (80 grams) sour cream


Preheat oven to 200 degrees C (392 degrees F). Place the pumpkin, garlic, oil and salt and pepper on a baking tray and toss to combine. Roast for 45 minutes or until golden and tender.

Place the pumpkin in the bowl of a food processor. Squeeze the garlic from the skins and add to the pumpkin with the stock and sour cream. Process until smooth.

Heat slightly and serve with toast or crusty bread.

Servings: 6-8
Prep Time: 15-20 Minutes
Cooking Time: 45 Minutes

Source: Magazine

By Lorraine from Perth, Western Australia

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