It's the Queen's Birthday long weekend in Sydney, but we have no plans to go anywhere. The weather is cold, windy, gloomy and wet. Great weather for sleeping in under the doona/quilt, 'veging' in front of the telly - all indoor activities where it's warm and cosy. It's also the right weather for warm comforting food like soups.
1/2 butternut pumpkin, cut into pieces
2 medium sized brown onions, cut into wedges
2-3 cloves of garlic, crushed with skin on
sprig of rosemary
freshly ground black pepper
2 cups water
Heat oven to 160C. Place the pumpkin, onions, garlic and rosemary on a baking tray that is lined with baking paper. Drizzle with olive oil and sprinkle sea salt and fresh ground black pepper over them. Toss together to ensure the vegetables are coat in oil.
Place the tray into the oven to roast vegetables for 20 minutes or until pumpkin is soft. Leave aside to cool.
In a medium size stock pot, bring the water to boil and then place the chicken breast in to make the stock. Bring to boil and lower the heat; leave the stock to simmer for about 45mins to 1 hour.
Remove the meat.
Add in the roasted pumpkin, onions, garlic and rosemary into the stock. Using a handheld blender, blitz the vegies until all mashed together. Season the soup to taste.
Serve with a bread roll.