Roasted Pumpkin Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Pumpkin Soup calories by ingredient
Introduction
Thick, creamy, and delicious. Thick, creamy, and delicious.Number of Servings: 8
Ingredients
-
2 kg pumpkin
1 large sweet potato
1 1/2 brown onion
2 celery stalks
2 large carrots
2 tbsp finely chopped rosemary
1 tsp nutmeg
1 tsp cumin powder
1 tbsp curry powder
3 garlic cloves
6 tbsp olive oil
4 cups water
Tips
Pumpkin and Sweet potato can be boiled with mirepoix for 20-30 minutes until soft if oven unavailable.
Additional curry spices can be added to taste.
Also may add more water if pan permits.
Directions
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