Pumpkin Soup

• 1 medium size squash (we love onion or kobucha squash), seeds removed and cut into chunks
• 1 white onions (skin on), chopped into quarters
• 4 cloves of garlic, skin on
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 2 medium size carrots, chopped into small pieces
• 1 stick of celery, finely chopped
• 400-500ml bone broth, recipe in one of my previous reel!
• 200ml raw cream
• 2 tbsp Organised
• A generous drizzle of extra virgin olive for roasting + cooking
• Salt and pepper to taste
• Serve with
• A drizzle of raw cream
• A generous sprinkle of parmesan cheese
• A sprinkle of chilli flakes

Method

1. 1

   Add the squash, onions and garlic cloves to a large baking tray. Generously drizzle with some olive oil, salt and pepper. Toss everything together so it’s all evenly coated.

2. 2

   Roast in the oven at 180 degrees Celsius for around 30 minutes until the squash is soft.

3. 3

   In the meantime add a drizzle of olive oil in a large pan on a medium heat. Once hot add in the chopped celery and carrots. Cook for 8-10 minutes until they start to soften.

4. 4

   Remove the skin from the onions and squeeze out the garlic flesh from their skins. Transfer all the roasted vegetables to the pan together with the other veggies and pour in bone broth. Blend until smooth and creamy. Add in the raw cream and Organised and mix well.

5. 5

   If you prefer a runnier consistency add more bone broth. Taste and adjust for seasoning.

6. 6

   Serve the soup with a drizzle of raw cream, parmesan cheese and some chilli flakes.