Ground cinnamon – 2 large pinches (enough to lightly cover vegies)
Ground nutmeg – a large pinch
Garlic infused olive oil
6
cups chicken stock
2
large onions finely diced, or quartered if roasting
1/2
cup cream (or until right consistency)
Goats cheese - optional to add a few chunks
Salt/pepper to taste
Directions
1.
Cut all vegetables into chunks - pumpkin, potato, carrots, sweet potato and onion. Peal the garlic clove and leave it whole. Place all on a baking tray lined with foil and drizzled a little bit of oil, then cover rest with fine spray of oil.
2.
Lightly sprinkle vegies with cinnamon and nutmeg.
3.
Bake in oven for 30-40 mins at 200 degrees, until the pumpkin starts to colour up.
4.
If you did not roast the onion you can add into large pot diced with butter and small amount of garlic paste. In the same deep pot, add chicken stock and the cooked vegies.
5.
Bring to a boil and then simmer, uncovered, for 30 mins or so until all cooked softly and consistency doesn't look too watery..
6.
Blitz soup with bar mix, or blend ‘til it’s a puree.
7.
Add cream, salt and pepper and bring to the boil again. Reduce heat and simmer for 5 mins.
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By
Brooke
