Pumpkin Soup

by Christianne
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I hope you had a Happy Halloween!
Today is world vegan day and what better day than ever is to have a hearty scrumptious Body Rescue Pumkin Soup.

Pumpkin Soup

Serves 6
2¼lbs / 1kg / 4⅓ cups pumpkin
1lb / 500g / 2 cups carrots
2 tbsp olive oil
Good pinch of sea salt and black pepper to taste
½ tsp ground cinnamon
1¾ pints / 1l water or vegetable stock
1 tsp fresh grated ginger (optional)
Preparation method
1 Preheat your oven to 200°C / 390°F / gas mark 6.
2 Peel and chop pumpkin into small chunks and place on a lined baking tray.
3 Wash carrots and chop roughly, leaving the skin on. Place on a separate lined baking tray.
4 Drizzle the olive oil between the 2 trays. Season each tray with sea salt, pepper and a little cinnamon. Mix the oil and seasoning through the vegetables with your fingers.
5 Roast for 40-45 minutes or until vegetables are cooked through and caramelised.
6 Combine pumpkin and carrot in a high performance blender like a Vitamix. Add about ¾ of the water, and ginger, if using. Blend until smooth.
7 Add more water to adjust consistency.
8 Serve soup hot and feel the nourishment.

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