Roast Pumpkin Soup {Recipe}

Have you ever read the ingredients on a can of soup? Pretty scary huh? I have got into a bit of a habit lately of eating canned soup for lunch, healthier than some other alternatives but still not terribly good for me. The other day it occurred to me that I can save money, and do something for my health by just making up a big batch of soup and freezing it in meal-sized portions.

I know, revelationary right! Don't sass me, I've had a lot on my mind :)

Soup is one of the easiest things in the world to cook, and one of the healthiest things in the world to eat- there are at least three serves of vegetables in this one little bowl.

You will need:
Four cloves of garlic (or more or less depending on your tastes)
700g pumpkin chopped into roughly 3-4 cm cubes
400g sweet potato chopped into 3-4 cm cube
2-3 Tbsp olive oil
2 Tbsp chopped herbs- I used rosemary
2 1/2 cups stock (try to go for homemade or something with ingredients you understand)

Preheat oven to 200C (390F)
Chop the hard end off garlic cloves but leave the skins on. Chopping the end off makes it easier to squeeze out the middle later

Toss pumpkin and sweet potato in olive oil and roast for 40 minutes or until tender, turn halfway through and add garlic cloves to the trays.

Go read a book for a bit (or you know, scroll through Twitter), your work is almost done.

Squeeze roasted garlic out of its skin. Pop roasted vegetables into a large saucepan with 2 cups of your hot stock and the chopped herbs

Bring stock back to the boil, then reduce heat and simmer for 5 minutes. Remove from heat and puree the soup in a blender or using a stick blender (if you are low tech, even a really good mashing will work). Add extra stock to reach your desired consistency.

Serve with a dollop of natural yoghurt.

So easy, so healthy and makes 4 sizeable serves.