Roasted Pumpkin Soup

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!

 

Serves: 6

Prep time: 10min

Cook time: 25min

Total time: 35min

Ingredients

  • 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

Method

  1. 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.

  2. 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).

  3. Simmer the ingredients over a low heat for 5 min or so to develop the flavours.

  4. Use a stick blender or transfer the slightly cooled mix to a blender to puree to your desired consistency.

  5. Transfer to bowls before topping with some pumpkin seeds for crunch. Enjoy!

TIP: You can freeze portion sizes of this soup for up to 3 months.

Main CourseSamantha Chan