i HATE cutting pumpkin and with this recipe all you do is cut it in half and bake it, then simmer and blend ;) perfect!!
- 1.5 kilo butternut or Queensland blue (my pumpkin was 6kg before cutting and cleaning LOL)
- extra virgin olive oil
- salt and pepper
- 2 sprigs of thyme
- 8 unpeeled garlic cloves
- 1 1/2 litres chicken stock
- 150g of butter
Preheat the oven to 190C. Split a 1.5 kilo butternut or Queensland blue into two, scraping out seeds and pith. Oil the cut sides with extra virgin olive oil and season with salt and pepper. Place the halves, cut side down, on a baking sheet with a sprig of thyme and 4 unpeeled garlic cloves tucked into each cavity. Roast in the oven for 45 minutes or until tender. Remove from oven and cool a little. Peel or scoop out the flesh and put it in a soup pot along with the roast garlic, squeezed from its skin. Mash together with a fork or whisk, add 1 1/2 litres chicken stock and bring to a simmer. Check the seasoning, whisk in 150g of butter and serve.Makes enough for 4.