1 large pumpkin or butternut.
2 large kumera.
1/2 head of garlic.
1 large onion.
500 mLs chicken stock (or vege if we are gonna be nice to Hannah).
500 mLs water.
1 tsp cumin.
1 tsp coriander.
Salt and pepper to taste.
Chop kumera and pumpkin into small chunks (the smaller the veges are chopped, the quicker they will roast). Place in roasting dish with whole un-peeled garlic cloves. Drizzle with olive oil, give a hefty sprinkle of mixed herbs and roast (be sure to turn veges regularly to avoid them getting crispy). Take garlic out when cooked to avoid burning it. Peel and mash it (I just used my knuckles on a chopping board then diced it). Remove veges from oven when softened enough to mash.
While veges are roasting fry onion with olive oil until soft.
When above is done, throw it all into crock-pot with stock and spices – mash with a potato masher. Add water as needed.
Leave in crock-pot for a few hours, stirring occasionally.
Serve with warmed rolls, sour cream and lots of cracked pepper.
Marlee loved helping me make this. There wasn’t much she could help with until the veges had finished roasting but she enjoyed mashing and doing taste tests. We had left over roast veges and chicken for lunch (I made extra veges for that reason) and Marlee had three helpings whilst watching… you guessed it, the Wizard of Oz. She also enjoyed the rolls with dinner, so much that she filled up on bread and didn’t eat much soup (and the A+ Mum award goes to…) but after such a big lunch it was not too big of a deal.
Soup will definitely be made again. I am planning to freeze the leftovers (mainly because Alex forgot to take them to work for lunch) and see how well it reheats. Awesome winter lunch or dinner.
I have not added any soup photos to this post as it does look a little like baby poo… BUT it does taste good!
Hope you like it Mum!