Whole Roasted Pumpkin Soup

Ingredients

• 2 small butternut pumpkins
• 40 grams butter
• 2 tablespoons olive oil
• 2 medium brown onions peeled, diced
• 2cm piece ginger peeled, minced
• 2 clove garlic peeled, minced
• 2 large potatoes (approx 450g total) peeled, chopped into 2cm pieces
• 1 litre vegetable stock
• 2 sprigs thyme

Directions

1. Preheat a fan forced oven to 200°C. Line a baking tray with baking paper.
2. Using a sharp knife, cut the pumpkins in half down the centre to form two even ends. Scoop the pumpkin flesh out of the pumpkin using a spoon and a small paring knife. Make sure that you leave roughly 1cm around the bowl so it is still stable.
3. Place the pumpkins base down on the baking tray, to stabilise; you may need to cut a small slice off of the base. Bake for 20 minutes.
4. In a 3 litre saucepan, melt the butter and oil and sauté the onions, ginger and garlic until golden brown.
5. Add the pumpkin, potatoes, stock and herbs. Simmer for 30 minutes.
6. Blend using a stick mixer and pour into the pumpkin bowls. Serve with extra thyme if desired.