Ingredients
-¼ pumpkin (chopped)
-1 red capsicum (chopped)
-1 red onion (quartered)
-1 tsp cumin powder
-1 tsp dried oregano
-EVOO
-Salt & pepper
-2 garlic cloves (unpeeled)
-½ cup bone broth
-¼ cup pure cream
-To serve – Sourdough bread, butter, salt flakes & cracked pepper
Method
-Preheat oven to 180°C (fan-forced). In a large bowl, toss pumpkin, capsicum, and red onion with cumin, oregano, EVOO, salt & pepper.
-Place veg on a lined baking tray. Wrap garlic cloves (unpeeled) in foil with a drizzle of olive oil and a pinch of salt, and add to the tray.
-Roast everything for 35–40 minutes until soft and slightly caramelised.
-Remove from oven and transfer roasted veg to a blender. Squeeze out roasted garlic cloves and add to the mix along with bone broth and cream. Blend until smooth.
-Serve hot with toasted or fresh sourdough, a thick layer of butter, and salt & cracked pepper.
