Recipes, Soup & Salads

Roast Pumpkin Soup

Who doesn’t love pumpkin soup? Make a large pot then freeze in small containers and pull out of your freezer as a quick and healthy meal. The key for flavour on this is to makes sure you have a bright orange pumpkin!

Roast Pumpkin Soup

Servings

servings

Prep time

minutes

Ingredients

1 medium pumpkin
1 onion, diced
2 cloves garlic
30g butter or olive oil
1L of chicken stock or broth (or can swap for vegetable stock)
Salt & pepper

Directions

Pre-heat the oven to 180 degrees and pre-line a try with baking paper.
Cut the pumpkin up into small chunks, drizzle with some olive oil and season with salt and pepper. Place in the oven to roast for 20-30 minutes until cooked.
Heat the butter in a large pot over medium heat. Add the diced onion, garlic and sauté for 3-5 minutes until nice and brown.
Pour in the chicken stock and roast pumpkin. Simmer on low for 5 minutes then puree and season to your preference.

Dairy Free Option, Gluten Free, Vegan Option, Vegetarian

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Roast Pumpkin Soup

Roast Pumpkin Soup

Ingredients

Directions

More recipes you might like

Spring Asparagus Salad

Loaded Guacamole

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Roast Pumpkin Soup

Roast Pumpkin Soup

Ingredients

Directions

More recipes you might like

Spring Asparagus Salad

Loaded Guacamole

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