Roasted Pumpkin And Ginger Soup
  1. Preheat oven to 180°C. Place pumpkin, ginger and garlic on a large baking tray and drizzle with oil. Season, then toss to coat. Roast for 30 minutes or until the pumpkin is soft (don’t let the garlic burn).

  2. Puree mixture in a blender or food processor with 2 cups (500ml) stock, then season. If there are lumps, strain through a fine sieve. Place soup a large saucepan with remaining 2 cups (500ml) stock and warm over medium-low heat.

  3. Divide soup among 4 bowls, top with mascarpone and serve with dill and nuts.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍂Fall🦃Thanksgiving❄️Winter

Season🍂Fall

DifficultyEasy ⏰ 45m

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