Roasted Pumpkin Soup
Servings
4serves
Servings
4serves
Ingredients
  • 1kg pumpkincut into chunks
  • Sea salt and pepper to season
  • chilli flakesoptional
  • 1tsp olive oil
  • 750ml salt reduced vegetable stock
  • 1400g tin cannellini beansdrained & rinsed
  • 2tbsp fresh gingergrated
  • 4tbsp natural greek yoghurtto serve
  • 4slices wholemeal mountain bread to servetoasted
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

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