Recipes

Roasted Pumpkin Soup

Did you know that eating seasonally tastes great, helps to save you money, is better for the environment – AND it can also be beneficial for your health?

Eating fruits and vegetables that are in season can definitely save you money. It’s basically a supply and demand issue – when there is a lot of something available on the market (or at the market!) the cost generally falls.

Roasted Pumpkin Soup

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
Roasted Pumpkin Soup
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
Roasted Pumpkin Soup
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

For more healthy recipes like this (that are made for busy mums), why not join thousands of other women on our next 28 Day Weight Loss Challenge?

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