Gluten Free · Main Meals · Paleo Diet Friendly · Recipes · Snacks · Starters

Roast Pumpkin Soup


Roast Pumpkin Soup

As winter sets in, the chill in the air draws me towards hearty rich food. This is a great, rich tasting dish that’s low fat and full of goodness. The spicing I used is optional but does add that extra lift to the flavour.

Equipment required

1 medium deep based pan
1 lrg baking tray
1 hand blender or blender

Shopping list for 4 people

600g of peeled pumpkin
2 onions
4 whole cloves of garlic
1 fresh tomato (optional)
500ml of vege or chicken stock
Splash of vege oil
Shake of ground cinnamon, cardamon and cayenne pepper (optional)

Method to the madness

Pre heat the oven to 200 degrees celsius

Remove any skin from the pumpkin and chop into pieces about 1-2cm sq

Peel and quarter the onions, core and quarter the tomato

Place the onion, pumpkin and whole garlic cloves in a plastic bag and splash with a little vege oil, mix around so evenly coated, turn out onto baking tray

Put the tomato on the tray and bake in the oven for about 30 mins until the veges are soft and have some colour

Put the roasted veges in the pan, squeeze the garlic out of it’s skin, cover with stock, bring to the boil then turn the heat off to blend the mixture

Add in the spices, mixing well and taste for seasoning

Serve with some herb or plain creme fraiche. If you are non vego try some crispy fried salami or other fav protein. ENJOY!


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