Louises Roasted Pumpkin SoupBy Louise Keats On Oct 22, 2020
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Packed with spices like ginger and turmeric, youll definitely want a second bowl of this easy and delicious pumpkin soup.
All you have to do is throw all your ingredients of Louises Roasted Pumpkin Soup
- 1.6kg butternut pumpkin or kent pumpkin
- 60ml (1/4 cup) olive oil
- 1 large brown onion, finely chopped
- 1-2 garlic cloves, finely chopped
- 1L (4 cups) Massel chicken style liquid stock
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon finely grated fresh turmeric (see tips)
- Natural yoghurt, to serve
- Mixed baby herbs (such as coriander, purple radish sprouts), to serve
The instruction how to make Louises Roasted Pumpkin Soup
- Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Coarsely chop the pumpkin, including the seeds and skin, and spread on the prepared trays. Drizzle with 2 tablespoons of the oil. Bake for 1 hour 10 minutes or until pumpkin is soft and lightly coloured.
- Heat the remaining oil in a large, heavy-based saucepan over medium heat. Add the onion. Cook,u00a0stirring, for 3-5 minutes or until slightly softened. Add the garlic and cook, stirring, for 1 minute oru00a0until aromatic.
- Add cooked pumpkin and juices from the tray tou00a0the pan. Add the stock. Bring to a simmer over medium-low heat. Simmer for 15 minutes. Stir in the ginger and turmeric. Remove from heat. Cool slightly. Puree with a stick blender until smooth. Thinu00a0with a little water if you prefer. Ladle soup among serving bowls. Serve with a dollop of yoghurt and herbs.
Nutritions of Louises Roasted Pumpkin Soup
fatContent: 373.079 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 31 grams carbohydrates
cholesterolContent: 16 grams protein