Easy Roast Pumpkin Soup!

Roast Pumpkin Soup, quick, easy, tasty!

This would have to be one of the easiest soups to make, I make pumpkin soup this way, roasting the veg really brings out the flavour. This tasty soup is a great winter warmer giving you a betacarotene, antioxidants, vit C and E .

Ingredients, 1/2 blue pumpkin, 1/2 butternut pumpkin,1 onion, sesame seeds, chicken or veg stock approx 1/2-1 litre, 1/2 tsp cumin, 2 tsp Tumeric, herb salt- herbamare, pepper, olive oil.

Method-Cut pumpkin and onion into chunks, place in a baking dish, drizzle with olive oil, light sprinkle of sesame seeds, salt pepper, and very light sprinkle of cumin. Bake in oven at 180* for approx 30-40 min or until soft.

Add cooked veg to a pot, add approx 1 litre or more of chicken or veg stock do not cover the veg, you want soup to be thick not runny. Add Tumeric Blend with a stick blender, or add stock and veg into a blender and mix until a smooth creamy consistency, your’e done!

Reheat and serve, garnish with some coconut cream or cottage cheese. Enjoy!

 

 

 

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