Pumpkin Soup (gluten free, egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

  
For a rich pumpkin flavour this recipe roasts the pumpkin in the oven first, it's well worth doing this extra step, and it doesn't take much extra time.  You can use other pumpkin varieties, I like the Kent pumpkin for it's flavour and because it's easier to cut.  For a variation add chopped fresh coriander before blending. 

1 Kent pumpkin chopped into large pieces with skin and seeds removed
cooking oil spray (preferably good quality olive oil)
6 whole cloves of garlic with skin on
salt and pepper
1 tablespoon nuttelex margarine (dairy free margarine)
1 brown onion chopped
6 cups chicken stock (Massel is a great allergy friendly brand)
a few leaves of fresh coriander or parsley to serve

Preheat oven to 180 degrees celsius.
Arrange the pumpkin pieces on an oven tray and lightly spray with oil.
Scatter the garlic cloves amongst the pumpkin pieces.
Add salt and pepper and roast the pumpkin in the oven for about 30 minutes, or until pumpkin is browning and soft in the centre.
When the pumpkin is cooked, heat a large saucepan on the stove and melt the margarine.
Add the onion to the saucepan and gently cook until the onion softens.
Pour in the chicken stock and bring to the boil, then reduce to a simmer.
Place the pumpkin pieces into the saucepan.
Choose two of the softest pieces of cooked garlic, peel them and place them into the saucepan with the pumpkin.  
Simmer gently for five minutes, then turn off the heat and leave to cool slightly before blending.
Blend the pumpkin mixture in batches until smooth. You can add more water to thin the soup if it is too thick.
Taste the soup and add salt if needed.
Reheat and serve with fresh coriander or parsley leaves.

Kent Pumpkin

Garlic cloves