Spicy Roasted Pumpkin Sweet Potato Soup

Ingredients needed: 3lb - 4.8oz butternut pumpkin, peeled, cut into 3cm 1 large chopped red onion 4 garlic cloves, halved 2 celery stocks, cut and trimmed 1lb - 1.6oz potatoes, peeled and cut into 3cm 1 tsp dried chili flakes 1 1/2 tbsp olive oil 1/3 pure cream 5 cups chicken stock

How to: Preheat oven to 400F Place the pumpkin, onion, garlic, celery, potato and chilli flakes in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper. Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender. Transfer to a large saucepan over high heat. Add the stock. Bring to the boil. Reduce heat to low.

Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Stir in the pure cream. Sprinkle chives over soup. Serve with garlic bread. Add me and I'll accept right away! Follow for more tips❤️