Roasted Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Onions, finely diced8 cloves of garlic, crushed1 leek, finely sliced1 packet French onion soup1 large butter nut pumpkin, cut into 2 cm cubes1 large sweet potato, diced into 1 cm cubes500 grams carrots, diced into 1 cm cubes1 Litre salt reduced vegetable or chicken stock
Cut pumpkin, sweet potato and carrots into cubes
Spray with olive oil spray and bake until tender and slightly caramelised (seasoning can be added at this stage, I use oregano, smoked paprika and pepper but go lightly with any salt as the French onion soup is quite salty) when cooked allow to cool completely
Fry onions, garlic and leeks in a little olive oil on medium heat until collapsing (try not to brown them too much)
Add French onion soup and 1 litre salt reduced vegetable or chicken stock and bring to boil
Add roasted vegetables and allow to come back to boil
Remove from heat and vitamize using a hand blender
Serving Size: makes 4 to 5 large serves suitable to have as a meal
Number of Servings: 4.5
Recipe submitted by SparkPeople user JAY_DAWN_2015.
Spray with olive oil spray and bake until tender and slightly caramelised (seasoning can be added at this stage, I use oregano, smoked paprika and pepper but go lightly with any salt as the French onion soup is quite salty) when cooked allow to cool completely
Fry onions, garlic and leeks in a little olive oil on medium heat until collapsing (try not to brown them too much)
Add French onion soup and 1 litre salt reduced vegetable or chicken stock and bring to boil
Add roasted vegetables and allow to come back to boil
Remove from heat and vitamize using a hand blender
Serving Size: makes 4 to 5 large serves suitable to have as a meal
Number of Servings: 4.5
Recipe submitted by SparkPeople user JAY_DAWN_2015.
Nutritional Info Amount Per Serving
- Calories: 283.4
- Total Fat: 3.5 g
- Cholesterol: 6.4 mg
- Sodium: 1,100.4 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 9.4 g
- Protein: 11.2 g
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