Roasted Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 kg pumpkin1 large sweet potato1 1/2 brown onion2 celery stalks2 large carrots2 tbsp finely chopped rosemary1 tsp nutmeg1 tsp cumin powder1 tbsp curry powder3 garlic cloves6 tbsp olive oil4 cups water
Preheat oven to 220.
Peel and cut pumpkin and sweet potato into small pieces. Toss with 2 tbs olive oil and chopped rosemary. Cook for 20-30 minutes till soft.
Meanwhile add garlic, onion, celery, and carrot to a food processor till small or chop finely.
Cook for 15 minutes with remaining 2 tbs of olive oil on high heat stirring often. Add spices and stir for one minute.
Add 4 cups of water and bring to a boil.
Once pumpkin and sweet potato are cooked add to stove. Simmer for ten minutes. Remove from heat and blitz with hand held blender until smooth.
Serving Size: Serves 6-8
Peel and cut pumpkin and sweet potato into small pieces. Toss with 2 tbs olive oil and chopped rosemary. Cook for 20-30 minutes till soft.
Meanwhile add garlic, onion, celery, and carrot to a food processor till small or chop finely.
Cook for 15 minutes with remaining 2 tbs of olive oil on high heat stirring often. Add spices and stir for one minute.
Add 4 cups of water and bring to a boil.
Once pumpkin and sweet potato are cooked add to stove. Simmer for ten minutes. Remove from heat and blitz with hand held blender until smooth.
Serving Size: Serves 6-8
Nutritional Info Amount Per Serving
- Calories: 164.0
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 217.7 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 5.4 g
- Protein: 1.7 g
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