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
800g pumpkin, peeled and cut into wedges
1 brown onion, peeled & cut into wedges
3 garlic cloves
1 carrot, chopped
1L vegetable stock / broth
Salt & pepper to taste
¼ cup pumpkin seeds
½ tsp cinnamon
½ tsp group nutmeg
Dash of cayenne pepper (optional)
½ cup coconut milk or heavy cream
2 tbsp olive oil
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!
You can freeze portion sizes of this soup for up to 3 months.