Description
Creamy, cinnamon-spiced pumpkin soup with roasted vegetables and crunchy paprika-toasted seeds.
Ingredients
3 lb pumpkin (1.5 kg)
2 cups carrots, peeled and chopped (420g)
1 large red onion
1 tsp fennel seeds
1 tsp paprika
1 tsp ground cumin
1 tsp cinnamon
4 cups chicken stock (1 litre)
3–4 tbsp olive oil
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Cut pumpkin into chunks, remove stringy flesh and seeds (set seeds aside).
3. Add pumpkin, carrots, and onion to baking tray.
4. Sprinkle spices, salt, and pepper. Drizzle olive oil and toss.
5. Roast for 40–45 minutes until tender.
6. Scoop pumpkin from skin and add all roasted veg to a pot.
7. Pour in chicken stock. Bring to boil, then simmer 10 mins.
8. Blend with immersion blender until smooth.
9. To toast seeds, boil in salted water 10 mins, drain, pat dry.
10. Roast seeds at 400°F for 5–10 mins with paprika and olive oil.
11. Serve soup with sour cream and toasted seeds.
Notes
You can swap chicken stock for vegetable stock to make it vegetarian.
Add coconut milk for extra creaminess.
Freezes well up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg