Please note this recipe is classified as GREEN.
Ingredients
- 1.6kg butternut pumpkin
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1L salt-reduced vegetable stock
- 1tbsp ginger, finely grated
- 1/4 cup Greek yoghurt (to serve)
- 1/4 cup olive oil
Method
- Preheat oven to 200°C . Line baking trays with baking paper.
- Coarsely chop the pumpkin and spread on the prepared trays. Drizzle with 2 tablespoons
of olive oil. - Bake for 1 hour 10 minutes or until pumpkin is soft and lightly coloured.
- Heat remaining oil in a large, heavy-based saucepan over medium heat. Add the onion
and cook, stirring, for 3-5 minutes or until slightly softened. Add the garlic and cook, stirring, for 1 minute. - Add cooked pumpkin and juices from the tray to the pan. Add the stock. Bring to a simmer over medium-low heat. Simmer for 15 minutes. Stir in ginger.
- Remove from heat and cool slightly. Puree.
- Serve with a dollop of yoghurt and herbs of your choice.
