Rosemary Roasted Pumpkin Soup with Garlic Turmeric Bread
Servings Prep Time
1 10minutes
Cook Time
40minutes
Servings Prep Time
1 10minutes
Cook Time
40minutes
Ingredients
  • 1cup pumpkin
  • 1/2medium potatocubed
  • 2cloves garlic
  • 1/4 brown oniondiced
  • cooking oil spray
  • 1/2tsp dried rosemary
  • 2cups liquid chicken stocksalt reduced
  • salt
  • Pepper
  • 1/2tsp ground turmeric
  • 2tsp butter
  • 1 wholegrain roll
  • 1tbsp reduced-fat Greek natural yoghurt
Instructions
  1. Preheat oven to 200C. Place pumpkin, potato and onion on a lined baking tray and spray lightly with oil Combine with dried rosemary and 1/2 of the garlic (minced). Bake in the oven for 30 minutes or until vegetables are tender and golden.
  2. Place baked vegetables in a blender or food processor and blitz with half the chicken stock until combined (it can still be chunky, doesn’t have to be a smooth consistency.
  3. Pour the vegetable mix into a saucepan with the remaining chicken stock and bring to the boil, then reduce to a simmer for a minute or two until well combined and heated through. Season with salt and pepper.
  4. Dice the remaining garlic very finely and combine with the turmeric and butter. Halve the roll(s) and spread each half with the garlic butter mix. Wrap the rolls in foil and place in the oven for 5 minutes once you’ve removed the pumpkin and potato
  5. Serve the heated soup with a dollop of yoghurt and a garlic butter roll on the side.
Recipe Notes

This recipe has 462 cals per serve

Print Recipe
Rosemary Roasted Pumpkin Soup with Garlic Turmeric Bread
Course Main Meals
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 1 cup pumpkin
  • 1/2 medium potato cubed
  • 2 cloves garlic
  • 1/4 brown onion diced
  • cooking oil spray
  • 1/2 tsp dried rosemary
  • 2 cups liquid chicken stock salt reduced
  • salt
  • Pepper
  • 1/2 tsp ground turmeric
  • 2 tsp butter
  • 1 wholegrain roll
  • 1 tbsp reduced-fat Greek natural yoghurt
Course Main Meals
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 1 cup pumpkin
  • 1/2 medium potato cubed
  • 2 cloves garlic
  • 1/4 brown onion diced
  • cooking oil spray
  • 1/2 tsp dried rosemary
  • 2 cups liquid chicken stock salt reduced
  • salt
  • Pepper
  • 1/2 tsp ground turmeric
  • 2 tsp butter
  • 1 wholegrain roll
  • 1 tbsp reduced-fat Greek natural yoghurt
Instructions
  1. Preheat oven to 200C. Place pumpkin, potato and onion on a lined baking tray and spray lightly with oil Combine with dried rosemary and 1/2 of the garlic (minced). Bake in the oven for 30 minutes or until vegetables are tender and golden.
  2. Place baked vegetables in a blender or food processor and blitz with half the chicken stock until combined (it can still be chunky, doesn't have to be a smooth consistency.
  3. Pour the vegetable mix into a saucepan with the remaining chicken stock and bring to the boil, then reduce to a simmer for a minute or two until well combined and heated through. Season with salt and pepper.
  4. Dice the remaining garlic very finely and combine with the turmeric and butter. Halve the roll(s) and spread each half with the garlic butter mix. Wrap the rolls in foil and place in the oven for 5 minutes once you've removed the pumpkin and potato
  5. Serve the heated soup with a dollop of yoghurt and a garlic butter roll on the side.
Recipe Notes

This recipe has 462 cals per serve