- Serves 4
- Preparation Time 10MINS
- Cook Time 30MINS
1 brown onion, chopped
1kg pumpkin peeled and chopped
4 cloves garlic, skin on
2 tbs olive oil
1L (4 cups) Campbell’s Real Stock Vegetable
Chopped chives, to serve
STEP 1 Pre-heat oven to 220°C/200°C fan forced. Line an oven tray with baking paper. Place pumpkin, onion and garlic on the tray, drizzle with olive oil and roast for 20 mins until softened.
STEP 2 Place roasted pumpkin, onion and garlic (skin removed) in a medium saucepan. Add Campbell’s Real Stock Chicken. Bring to the boil, simmer for 5 mins.
STEP 3 Using a stick blender or food processor puree soup until smooth.
STEP 4 Ladle soup into bowls and garnish it with chives.