Is roasted pumpkin soup not the BEST THING EVER!So creamy and pumpkin-y. So sweet and not to mention good for you. When we were little my brother and I HATED pumpkin. Not for any good reason other than back then, vegetables sucked. They were boring and unexciting and bread, meat and cheese were better. But seriously, what were we thinking? My favourite ways to eat pumpkin are: this soup, coated in turmeric, cinnamon and garlic and cooked like this or lastly, in a mash. I have an awesome mash recipe that I use in my lunch delivery service too – I’ll share that with you soon.
Roasted Pumpkin Soup
Ingredients
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1kg pumpkin
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1 onion
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5 garlic cloves
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1.5 litres stock or water.
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Salt and pepper.
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Toppings: labneh, dried herbs, chilli flakes, crunchy chickpeas.
Method
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Preheat oven to 180 degrees C.
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Chop pumpkin into quarters and roast for 30 minutes, along with onion and garlic – these may take a little less time.
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Blend roasted veggies and stock/water until smooth.
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Add blended soup to pot and heat through.
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Taste test – if you’re using water, you may need some extra flavouring.
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Try: salt, pepper, tamari, stock powder, herbs, coconut cream, lemon juice/zest, apple cider vinegar, coconut sugar.
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Serve into bowls with your choice of toppings.
