1.7 kilo pumpkin
1 sprig rosemary
2 small garlic cloves
800ml vegetable stock
Single cream (approx 40ml)
4 pieces of focaccia
Peel the pumpkin and chop into 3cm pieces
Pop the pumpkin into a roasting tray and add the rosemary, garlic and drizzle with olive oil. Mix all the ingredients and season.
Place in the oven and roast at 200-220C for 20/30 mins (or until pumpkin is soft). Remove from the oven and place in a blender until the pumpkin becomes a puree.
Pour the puree into a saucepan and mix with the vegetable stock. Stir thoroughly until it’s heated through. When the soup is hot add the cream.
Serve with warm focaccia. Buon Appetito!
Preparation 15 mins
Cooking Time 35 mins
Ready In 50 mins