Pumpkin soup
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.
Nutrition (per serving)
Ingredients
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Pumpkin1
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Frozen chopped onion2 cups (230 g)
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Frozen chopped garlic1 tablespoon
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Cumin2 tsp
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Oil2 tablespoon
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Salt1 pinch
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Vegetable stock3 cups (720 ml)
Method
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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.
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Finally cut into cubes.
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Put cubes of pumpkin on a tray along with 1½ tablespoons of olive oil and the salt.
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Roast for 30 min at 180°C or until the pumpkin is soft.
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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).
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When pumpkin, onion and garlic are all cooked, add to a large bowl or pan (off the heat).
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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.
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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.
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Ready to Eat
Defrost and heat.
Great served with a splash of cream and some toasted pumpkin seeds or some pumpkin seed bread.
Hi. When do you add the cumin?
Thanks.
You an just add the cumin when blending 🙂