Pumpkin soup

by - https://thebatchlady.com/r/3413/

This is a delicious soup recipe, perfect for those wintery months when you need something comforting and warming. This is soup is a great one to portion up into individual containers so they can be grabbed from the freezer for lunches when you need them.

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
French
Servings
4

Nutrition (per serving)

Calories
205kcal
Fat
8.1g
Sat. Fat
0.8g
Carbs
33.8g
Sugars
14.4g
Fibre
3.4g
Protein
4.9g
Salt
727mg
Ingredients
Serves

Ingredients

  • Pumpkin
    1
  • Frozen chopped onion
    2 cups (230 g)
  • Frozen chopped garlic
    1 tablespoon
  • Cumin
    2 tablespoon
  • Oil
    2 tablespoon
  • Salt
    1 pinch
  • Vegetable stock
    3 cups (720 ml)

Method

  1. Cut pumpkin exactly the same way as you would a water melon, cut in ½, remove seeds, cut into slices and remove the skin from the back of the slice.

  2. Finally cut into cubes.

  3. Put cubes of pumpkin on a tray along with 1½ tablespoons of olive oil and the salt.

  4. Roast for 30 min at 180°C or until the pumpkin is soft.

  5. While pumpkin is in oven, heat some oil in a pan, add the frozen onions and garlic, cook over a medium heat until soft (about 5 min).

  6. When pumpkin, onion and garlic are all cooked, add to a large bowl or pan (off the heat).

  7. Now add ½ the vegetable stock and blend with a hand blender until stock is mixed in well. Then add the remainder of the stock and blend until a soup like consistency.

  8. Ready for the freezer

    Portion the soup into soup freezer bags and label, about one cup per portion. Keep open until cool then seal and freeze.

  9. Ready to Eat

    Defrost and heat.
    Great served with a splash of cream and some toasted pumpkin seeds or some pumpkin seed bread.

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