spiced pumpkin soup

spiced pumpkin soup

Pumpkin is one of the most versatile, tasty & nutrient dense foods. It is rich in vitamins and minerals but relatively low in calories. What we love about pumpkin, is that you can leave the skin on when cooking (for added nutrients), and even oven roast the seeds to use in salads or as a snack – zero waste food.

Pumpkin is one of the best known sources of beta-carotene, a powerful antioxidant that the body converts into Vitamin A. Vitamin A is important for normal vision, the immune system and reproduction, amongst many other things.

Our Spiced Pumpkin Soup is a wonderful winter soup to enjoy for Lunch or Dinner. We’ve been known to have a cup for afternoon tea!! We recommend serving the soup with a portion of protein and some good fats to make this a complete meal.

Protein suggestions:

  • Portion of cooked tempeh or tofu
  • Large handful of leftover protein, such as roast chicken or lamb
  • 1 – 2 rashers of bacon, chopped

Fat suggestions:

  • Handful of toasted pumpkin seeds or seeds of choice
  • Slivered almonds, toasted
Print Recipe
spiced pumpkin soup
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat a large saucepan with olive oil and fry off onion and garlic.
  2. Add in spices and cook for a further 1-2 minutes, or until fragrant.
  3. Add in pumpkin and carrot and stir to coat with spices.
  4. Add in the vegetable stock/broth and simmer for 20-30 minutes, or until vegetables are tender.
  5. Allow to cool slightly. Using a stick blender or processor, blend soup together until desired consistency. Season well before serving.

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