Slow Roasted Spiced Pumpkin Soup
Updated: Apr 13
I love soup! I could and would live on it!! This one in particular pretty much cooks itself so I find it appears as a regular in our house.
Into large chunks cut;
2 Butternut pumpkins (skin on-seeds removed)
Once cooked and blended, the skin on these pumpkins softens and can be blitzed with the flesh and not noticed in the soup at all! Saves me time and fuss when prepping dinner and makes this soup more nutrient dense which is great for me and my kids!
Add these chunks into an oven roasting dish with;
1 whole unpeeled garlic bulb
1 heaped tablespoon of Cumin Powder
1 heaped tablespoon of Sweet Paprika
Dry bake in 160dg oven for 2 hours.
Remove from oven. Peel away the skin from the garlic cloves and add these as to a large pot with the pumpkin chunks and cover with;
1.5 Litres of Homemade Chicken Stock
Simmer and blend to your desired consistency. I like mine chunky but my kids prefer theirs a little smoother. I easily add a bit more stock and blitz their portions once mine is removed.
Top with a dollop of natural yoghurt or cashew cheese and of course, fresh or dried chilli flakes!