Pumpkin Soup

by Christianne
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Here is a quick recipe for you too use up the pumpkins you may have left over from Halloween, or just buy some pumpkins and make a hearty warming soup, full of nutrients and very delicious!

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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