Left over roast pumpkin soup

Leftover roast pumpkin soup

  • 4 People

    Servings

  • 15 Mins

    Prep Time

  • 15 Mins

    Cooking Time

  • 30 Mins

    Ready In

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 1kg (approx.) leftover roasted pumpkin
  • 1 litre chicken or vegetable stock
  • ½ cup Best Foods Mayonnaise
  • salt and pepper to taste
  • 2 Tbsp sour cream
  • 1 tsp smoked paprika
  • ¼ cup toasted pumpkin seeds
  • Handful coriander leaves
  • Fresh bread or toast to serve

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  1. Heat oil in medium saucepan over medium heat and stir-fry onion and garlic for 5 minutes or until onion is tender. Add in roasted pumpkin and stir.

  2. Stir in stock and bring to a boil. Whisk in mayonnaise, reduce heat to low and simmer, stirring occasionally, for 5-10 minutes.

  3. Remove from heat and blend soup in pot with a stick blender or process in blender at low speed, until smooth. Adjust seasoning with salt and pepper if desired.

  4. Divide into two bowls, and serve with sour cream, pumpkin seeds, smoked paprika and coriander.

  5. Serve immediately with fresh bread or toast.

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