Roast Pumpkin Soup

Sunday, 10 September 2017

I have been a massive fan of pumpkin soup since Aunty Kaye bought it to a pot luck tea back in the 90's. Before that I was pretty much a tinned can tomato soup kinda girl.

Since then I have made and loved lots of different soups but the pumpkin was the gateway soup to cooking them myself and I will never forget how Aunty Kaye presented it in a massive pot to feed us all with some crusty french sticks.

Another reason this is a favourite for me is that I can get all my boys to eat something healthy. They all love and will eat this anytime I make it. I have started roasting my veggies as I just don't do roasts anymore and I missed my roast pumpkin it was definitely my favourite accompaniment.

This is a quick and easy way to get some extra flavour into your soup. Just cut it up and throw it in the oven. Go do something for 30 mins then back to the kitchen let the thermo do its thing or pop it in a pan. Easy Peasy - If you feel the need to add something creamy try some coconut yoghurt. The moo moos will love you for it.

Roast Rosemary Pumpkin Soup

prep time: 10 MINScook time: 40 MINStotal time: 50 mins

ingredients:

  • 1/4 of a pumpkin (500g)
  • 1 onion
  • 1 carrot
  • 500g water
  • 1 Tbs veggie stock
  • 2 Rosemary sprigs
  • 30g coconut yogurt
  • fresh basil to garnish
  • spray olive oil
  • 1 onion
  • 1 carrot
  • 500g water
  • 1 Tbs veggie stock
  • 2 Rosemary sprigs
  • 30g coconut yogurt
  • fresh basil to garnish
  • spray olive oil

instructions:

  1. Preheat oven to 200. Peel and chop veggies into large pieces place in a roasting dish spray with olive oil. In a chopper add peeled garlic and leaves from the rosemary then sprinkle over the oiled pumpkin 
    Bake for 30mins.
  2. Add the roast veggies, water, and veggie stock in a large pot and cook for 10 min on med heat.
  3. Add coconut yogurt if using and blend with a stick blender or a blender/ food processor.
  4. Season to taste with pepper and salt, garnish with basil and serve hot with your fav bread or toast.
  5. Add the roast veggies, water, and veggie stock in a large pot and cook for 10 min on med heat.
  6. Add coconut yogurt if using and blend with a stick blender or a blender/ food processor.
  7. Season to taste with pepper and salt, garnish with basil and serve hot with your fav bread or toast.
Created using The Recipes Generator
Enjoy Kelly