Ah how we love pumpkin – the perfect autumn veg! Pumpkin is a rich source of Vitamin A, which is one of our key antioxidants.
When you are ill you need more Vitamin A to fight off infection, which is the perfect excuse to nourish yourself with a delicious bowl of soup!
Roasted Pumpkin Soup
Rated 5.0 stars by 1 users
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
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800g pumpkin, peeled and cut into wedges
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1 brown onion, peeled & cut into wedges
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3 garlic cloves
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1 carrot, chopped
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1L vegetable stock / broth
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Salt & pepper to taste
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¼ cup pumpkin seeds
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½ tsp cinnamon
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½ tsp group nutmeg
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Dash of cayenne pepper (optional)
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½ cup coconut milk or heavy cream
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2 tbsp olive oil
Directions
Spread chopped pumpkin pieces, carrot and onion on a lined baking tray, toss with olive oil, cinnamon and nutmeg, and bake at 180°C for 20min or until veggies are tender
Add the baked veggies to a large pot with the stock and bring to the boil before adding the coconut milk or cream, and cayenne pepper (if using)
Simmer the ingredients over a low heat for 5min or so to develop the flavours
Use a stick blender or transfer the slightly cooled mix to a blender to puree to your desired consistency.
Transfer to bowls before topping with some pumpkin seeds for crunch. Enjoy!
Recipe Note
You can freeze portion sizes of this soup for up to 3 months.
