Soup must be one of the easiest ways to get your kids to eat vegetables, it tastes delicious and they're all blended up so there's no leaving them off to the side.
This is delicious on a cool evening to really warm you up. It's easy to make and kids will love it. Try to make more in case they ask for seconds!
Preparation Time: 5 minutes
Cooking Time: 30 minutes (20 minutes baking, 10 minutes in the pot)
Makes: 6 servings
Ingredients 1 whole butternut pumpkin
3 cloves garlic
1 medium brown onion
1 teaspoon vegeta stock
2 cups hot water
Preheat oven to 180 degrees Celcius. Peel and take the seeds out of your butternut pumpkin.
Cut pumpkin into 2.5cm cubes and arrange in a single layer on a baking tray. Coat with olive oil and put garlic cloves on top with skins still on. Cover with foil and roast in the oven for 20 minutes.
While pumpkin is cooking, peel and dice the brown onion, then fry in a deep pot with a tablespoon of olive oil until the onion browns.
Mix vegeta into 2 cups of boiling water.
Once pumpkin is roasted, take out of the oven and put pumpkin into the pot along with onions. Reserve the roasted garlic to press before adding it to the pot too. Pour in vegeta stock mix and simmer for 5 minutes.
Now pour in cream and continue to cook for a further 5 minutes.
Once it is done, remove from heat and wizz in the pot with a stick blender. If you don't have one, you can put into a food processor in batches to do the same.