Pumpkin soup is a favourite.
Heat oven to 180℃, chop the pumpkin into wedges, drizzle with olive oil, roast till golden. Speed it up by microwaving cut pumpkin for a couple of minutes before roasting.
Puree once well roasted, add spices, cream or milk + cheese as you prefer.
Ingredients
It’s this easy
- In a large pot add pumpkin, stock and any other vegetables or flavourings from the tweaks section.
- Bring to a simmer and cook 20mins or until pumpkin is tender. Remove from heat and follow your stick blender’s instructions for blending until desired smoothness is reached.
- Place portions of soup in containers and refrigerate or freeze immediately. Reheat remaining soup to eat now.
Tips
- Serve with bread or roll – fresh or toasted wholemeal/grain varieties will boost your nutrient and fibre intake.
- Add more vegetables: We love onion, leek, cauliflower and/or potato. Experiment with others! Add more water if needed so vegetables are just covered.
- Flavourings: add in 1 tsp ground coriander or cumin or paprika or curry powder or curry paste. A clove of garlic or a small amount of fresh/dried chilli. Start with a little, you can always add more!
- Soup too thick? Stir in some skim milk or light coconut milk when reheating.
- Green toppings: NMNT green sauce, pesto, fresh herbs such as chopped chives, coriander or parsley.
- Crunchy toppings: add nuts, seeds, dukkah or croutons.
- Waste less: you can use coriander stalks and roots too. Wash these well, chop and cook with the pumpkin, and blend.