Combining quality chicken stock with the sustenance of roast pumpkin, this soup is effortlessly simple and a great solution for winter dinners.
Prep time: 10 mins
Cook time: 30 mins
Serves: 4
Ingredients
| 1 | Brown onion, chopped |
| 1 kg | Pumpkin, peeled and chopped |
| 4 | Cloves garlic, skin on |
| 2 Tbsp | Olive oil |
| 1 L / 4 cups | Campbell's Real Stock - Chicken |
| Chives, to serve |
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Directions
- Pre-heat oven to 220°C/200°C fan forced. Line an oven tray with baking paper. Place pumpkin, onion and garlic on the tray, drizzle with olive oil and roast for 20 mins until softened.
- Place roasted pumpkin, onion and garlic (skin removed) in a medium saucepan. Add Campbell's Real Stock Chicken. Bring to the boil, simmer for 5 mins.
- Using a stick blender or food processor puree soup until smooth.
- Ladle soup into bowls and garnish it with chives.
Campbell's is a registered trade mark of the Campbell Soup Company and is used under license.
This content has been created in partnership with Campbells.
