Ingredients and Method:
Remove skin from roasted pumpkin pieces and place flesh in a food processor. I used a 2 litre container of roasted pumpkin pieces - I'd roasted up some home grown pumpkin over a couple of nights while cooking dinner.
Process until smooth, adding enough water to make it whizz nicely - about 1 cup.
Place pumpkin puree into a large pot together with about 750ml homemade chicken stock. Warm gently while you prepare the following:
Clean and dry the food processor. Peel an onion and cut into chunks. Peel 5-6 garlic cloves. Visit the garden and gather some handsful of herbs. I used about 4 nasturtium leaves (roughly chopped), 1 stalk parsley and 5-6 sprigs oregano (leaves pulled from stalks). Place onions, garlic and herbs into processor and whizz until finely chopped, scraping down the sides a couple of times.
Add to pot of pumpkin. Bring to boil, stirring regularly, then reduce to low heat and simmer about 10-15 mins, stirring occasionally. Season to taste.
Optional: stir through some coconut cream or regular cream before serving, OR serve with a good dollop of sour cream.
This soup is loaded with garlic and herbs, and nourishing chicken stock, as well as roasted pumpkin. It's easy, tasty, and likely a good immune booster too.