Pumpkin & Rosemary Soup

@magicorganicsco have been having a surplus of pumpkin, so I decided to do another pumpkin recipe. Also it was specifically requested by a good friend of mine.

I find many pumpkin soups quite boring with an overwhelming sweetness to them. I also have an abundance of dried rosemary in the pantry (thanks mom!) that I needed to get through and they both work perfectly together!

Ingredients

• 1 large taro pumpkin, sliced into long chunks

• 6 cloves garlic, minced

• 1 white onion, minced

• 1 veggie stock cube

• 1 tbsp dried rosemary

• 1/2 tsp dried sage

• 1 tsp dried thyme

• 1 tsp cumin

• Water

• Olive oil

• Salt

• Pepper

Instructions

1. Preheat oven to 200C

2. Roast pumpkin until tender - no seasonings or oil

3. Heat olive oil on medium heat and fry garlic, onion and cumin until aromatic

4. Add around 2 cups of water to the pan along with the remaining herbs and stock cube

5. Bring to a simmer then leave to cool

6. Separate pumpkin flesh from the skin

7. Place the liquid and pumpkin in a blender and blitz until smooth

8. Season to taste