It does have a bulb of garlic but it does not have an overpowering garlic taste. It gently comes through. There is a stronger thyme flavour than anything. Since I love thyme I really love this soup.
I also had a small piece of cauliflower left so roasted that up too. I love including cauliflower in soups because it makes the texture velvety smooth and creamy.
It is easy to make and doesn't use many dishes so it is easy to clean up afterwards.
Roasted Pumpkin, Garlic and Thyme Soup
Ingredients1 whole garlic bulb
2 tablespoons olive oil
450gm pumpkin or butternut squash
1/4 piece of cauliflower
1 teaspoon dried thyme
1 tablespoon olive oil
½ large onion finely chopped
600ml chicken stock
Salt and pepper
Method
Preheat the oven to 180C.
Take a piece of aluminium foil large enough to wrap a bulb of garlic. Place the bulb in the centre then pour 1 tablespoon of oil over it sprinkle with salt and pepper to taste wrap it up and place on a large roasting tin.
Peel and deseed the pumpkin, then cut the flesh into large chunks. Toss the pumpkin and cauliflower in 1 tablespoon olive oil, 1 teaspoon thyme and sprinkle with salt and pepper to taste.
Place in the roasting tin in a single layer and cook in preheated oven for 35-40minutes.
Heat up olive oil in a large heavy based saucepan. Add the onion and cook over medium heat stirring occasionally for 5 minutes until soft.
Add the stock a few spoonfuls at a time then add the remainder.
When the pumpkin and cauliflower has browned remove from roasting tin and add to the saucepan. Simmer for 10 minutes.
Open the garlic package and leave to cool. When cool enough to handle break up garlic bulbs then on a chopping board press down on each until the garlic pulp squeezes out.
Remove the soup from the heat and leave to cool slightly. Stir in the garlic pulp.
Transfer to a food processor or blender in batches and process to a puree.
Pour into bowls and serve.
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