Pumpkin Soup

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Pumpkin Soup
2
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Scoop out flesh from pre- roasted pumpkin into blender
  2. Add vegetable stock/bone broth to liquid fill line (adjust stock quantity to consistency required)
  3. Blend until smooth
  4. Transfer to a pot and stir over a low heat until hot
Recipe Notes

Cut the pumpkin in half, fill the cavity with garlic & any herbs you have Drizzle with olive oil and roast on a baking tray Rinse the pumpkin seeds when halfing the pumpkin and roast for 15 minutes with a drizzle of oil.

Good to roast a pumpkin the night before or on 'food prep' Sundays!

Variations

  • Top with steamed veggies
  • Stir in a tablespoon of cashew cream (see recipes), yogurt or cream can be used if not lactose intolerant
  • Top with roasted pumpkin seeds, hemp seeds or sunflower seeds for extra protein

 

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