Ingredients

The following ingredients have 4 Servings
  • 1.5 kg / 3 lb butternut pumpkin ((US: butternut squash), cut in half, skin on)
  • 1 onion (, peeled (brown, yellow or white))
  • 1 head of garlic
  • 2 tbsp olive oil
  • 3/4 tsp salt
  • Black pepper
  • 3 - 4 cups milk ((of choice))
  • Cream for drizzling
  • Finely chopped parsley
  • Garlic bread for dunking

Instruction

  • Preheat oven to 180C/350F.
  • Place pumpkin cut side up on baking tray with onion and garlic. Drizzle with oil, sprinkle with salt and pepper. Wrap garlic in foil.
  • Bake for 70 - 80 minutes or until the pumpkin is soft (test with skewer).
  • Pour 2 cups of milk into a blender.
  • Scoop seeds out of pumpkin and discard. Use a large spoon to scoop out pumpkin flesh from one pumpkin half and place into blender.
  • Peel off most of the dark burnt outer layer of onion. Cut in half (with spoon!) and transfer to blender.
  • Unwrap garlic and squeeze the flesh out of half the garlic into the blender.
  • Whizz until smooth. Adjust consistency to taste with water / milk. Adjust seasoning to taste.
  • Pour into bowls. Repeat with remaining pumpkin.
  • Drizzle with cream, sprinkle with parsley and serve with hot garlic bread on the side.