Roast Vegetable Soup (New Zealand House & Garden)

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This nourishing brew can be made a few days ahead. It also freezes and reheats really well. 2 each: carrots,parsnips,kumara, peeled and chopped into small even chunks.
2 cups	pumpkin, peeled and chopped into same sized chunks as the other vegetables
2 red capsicums, seeded and coarsely chopped
1 large	red onion, peeled and cut into wedges
4 cloves	garlic peeled
1/3 cup	olive oil
1 tablespoon	chopped fresh rosemary
1 teaspoon	grated fresh ginger
1 tablespoon	tomato pastet
6 cups	good quality chicken stock
1/4 cup	pumpkin seeds, lightly toasted

Preheat oven to 200c. Combine vegetables and garlic in a large bowl. Add oil and toss together, seasoning well with salt and pepper. Spread vegetables in a single layer in a large, lined baking pan and roast for 20 minutes.
Remove pan from oven and turn vegetables. Sprinkle rosemary over and continue roasting until vegetables are cooked and slightly caramelized around the edges. Set some vegetables aside to use as garnish and puree remainder, adding any juices and charred pieces.
Place pureed vegetables, grated ginger and tomato paste in a soup pot and add stock. Heat over low heat and adjust seasoning to taste.
Serve soup garnished with reserved vegetables and a sprinkle of toasted pumpkin seeds. Serves 6 generously.

Recipe uploaded with Shop'NCook for iPhone.

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