Autumn can be such a mixed bag when it comes to the weather in Sydney. One day it’s t-shirt and shorts weather, the next you’re in a jumper and ugg boots. One of the great things about Autumn is that it’s pumpkin season! And pumpkins make me think of a big hearty soup.
There is something really warm and inviting about the smell of vegies in the oven. After an afternoon of veg roasting I made a batch of soup. For me a chunky soup is best, one that you can mop up with crusty bread and wipe the bowl clean! You can adjust the consistency of this soup depending on how long you whiz the roasted vegies in the blender.
- ½ pumpkin
- 3 potatoes
- 2 carrots
- 1 red onion
- Olive oil
- Salt and cracked black pepper
- 2 cups vegetable stock
- Preheat the oven to 180 degrees and line a deep baking tray with baking paper.
- Cube the pumpkin, cut potatoes into quarters, peel and cut the carrots into thirds and cut the onion into quarters.
- Arrange the vegies on the tray and drizzle with olive oil and season with salt and pepper.
- Bake for 90 minutes or longer if you want the vegies to be quite soft. Allow to cool.
- Warm the stock in a big pot. In batches, whiz the vegies in a blender with a little stock. How long you blend depends on how chunky you want like your soup.
- Transfer the blended vegies to the pot to warm.
- Serve with thick crusty bread.
What is your favourite hearty soup?