- 1 clove garlic, whole and unpeeled
- 250g pumpkin, peeled, deseeded and cut into small cubes
- 1 teaspoon oil
- 1 cup vegetable stock
- 1/4 teaspoon ground cumin
- Pinch of ground nutmeg
- 1 tablespoon cream (optional)
Preheat oven to 180oC. Lightly grease a small ovenproof dish. Place pumpkin and garlic in dish, drizzle with olive oil and roast for 15 – 20 minutes until tender.
Add the pumpkin, stock and spices to a medium saucepan and bring to the boil. Reduce heat to a simmer and cook for 15 minutes until the pumpkin is soft. Peel the garlic and add to the pan.
Puree the soup, and garnish with the cream if using.
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