ROASTED PUMPKIN AND GARLIC SOUP

ROASTED PUMPKIN AND GARLIC SOUP image

Yield 6 servings

Number Of Ingredients 12

2 Tbs olive oil
1 3/4 lbs butternut squash or pumpkin, peeled and cut into wedges
1 brown onion, cut into wedges
2 garlic cloves, peeled
1/4 C honey
sea salt and black pepper
4 C chicken stock
1 C cream or half and half
1 Tbs chopped tarragon
1 C sour cream
cracked pepper
6 slices bread, toasted to serve

Steps:

Preheat oven to 350. Place oil, pumpkin, onion, garlic, honey, salt and pepper in a baking dish and toss to combine. Roast for 30-35 minutes or until the pumpkin is tender and cooked through. Place half the pumpkin mixture in a food processor, add half the stock and process until smooth. Repeat with the remaining pumpkin mixture and stock. Place the pumpkin puree and cream in a large saucepan over high heat and bring to a boil. Reduce heat to low and simmer for 2-3 minutes or until the mixture is slightly thickened. Add the tarragon to the sour cream and stir to combine. Ladle the soup into bowls, top with sour cream and sprinkle with pepper. Serve with slice of toast.