Roasted Pumpkin Soup Recipe

There’s nothing quite like a warm and comforting bowl of soup on a chilly day, and roasted pumpkin soup is the perfect recipe to satisfy your cravings. This creamy and flavourful pumpkin soup recipe is not only delicious, but it’s also packed with nutrients and health benefits.

If you’re looking for a hearty and nourishing meal that can be easily prepared, look no further than this roasted pumpkin soup recipe. From the rich and caramelized flavours of the roasted pumpkin to the aromatic blend of herbs and spices, this soup is sure to become a staple in your kitchen. Get ready to indulge in a bowl of pure comfort and goodness with this easy and wholesome healthy pumpkin recipe from The Healthy Mummy.

Not sure what’s in season and when? Well besides growing your own produce, visiting a farmer’s market is a great way to learn all about seasonality by speaking to the people that grow it. Often they will have some great suggestions for how to cook with it too.

Using seasonal produce to make a healthy soup is a great way to eat well and enjoy the fresh flavours. Not only is it a delicious meal idea for the family (babies love it too!), it is a quick and easy option to reheat for lunch the next day.

Pumpkin is in season now, which means it is not only very affordable but full of flavour. Today’s recipe is for a delicious pumpkin soup that is sure to be a family favourite.

Print Recipe

Roasted Pumpkin Soup

Votes: 9
Rating: 3.89
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Rate this recipe!

Course

Main Dish

Servings

serves

Ingredients

• 1 kg pumpkin cut into chunks
• Sea salt and pepper to season
• chilli flakes optional
• 1 tsp olive oil
• 750 ml salt reduced vegetable stock
• 1 400g tin cannellini beans drained & rinsed
• 2 tbsp fresh ginger grated
• 4 tbsp natural greek yoghurt to serve
• 4 slices wholemeal mountain bread to serve toasted

Course Main Dish Servings serves Ingredients 1 kg pumpkin cut into chunks Sea salt and pepper to season chilli flakes optional 1 tsp olive oil 750 ml salt reduced vegetable stock 1 400g tin cannellini beans drained & rinsed 2 tbsp fresh ginger grated 4 tbsp natural greek yoghurt to serve 4 slices wholemeal mountain bread to serve toasted

Votes: 9 Rating: 3.89 You: Rate this recipe!

Instructions

1. Preheat your oven to 200C.
2. Place the pumpkin onto a baking tray and drizzle over the olive oil.
3. Season with a little sea salt, pepper and chilli flakes.
4. Roast the pumpkin for 35 minutes until soft.
5. Blend the pumpkin with the stock, beans and ginger until smooth. Pour the soup into a saucepan and heat through gently.
6. Ladle into bowls and serve with a spoon of natural Greek yoghurt on top, and toasted Mountain Bread on the side

Recipe Notes

Recipe makes 4 serves at 257 calories per serve

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