or more specifically……

Roasted Pumpkin, Carrot & Garlic soup!

 I know that there are a lot of pumpkin soup recipes out there and let me say straight away that I’m not doing anything amazingly different here with mine.  Just simple ingredients with lots of flavour that are warm, comforting and nourishing on a cold Winter’s night.  Add some good quality crusty bread, or grilled cheese on toast and you’ll  be feeling full and contented in no time at all!

 

pumpkin soup

 

I mostly try to keep my recipes quick and easy, cos whilst I enjoy cooking most of the time, I’m not passionate about it.  While the cooking and reality TV shows have done a great job of re-inspiring people to cook, you don’t always have a lot of time.  That’s why I love shortcuts, hacks, or cheats – call them what you like. I mostly love using simple everyday ingredients that you either have on hand in your kitchen, or that you can easily buy at your local shops, farms and markets.

And this recipe fits that description perfectly.  Pumpkin, carrots, garlic, oil, stock and spices. That’s it; and for the most part, you can forget about it while it’s cooking!  Make a big batch so that you can freeze half for easy meals later on.

Roasted Pumpkin Soup
This delish Winter Warmer is made with pumpkin, carrots & garlic
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Ingredients
  1. 1 medium to large butternut pumpkin (squash)or ½ of any round variety (Kent, Grey, etc)
  2. 2 large carrots
  3. 4 garlic cloves* (2 on each tray)
  4. ½ teaspoon ginger
  5. ¼ teaspoon cinnamon
  6. Extra Virgin Olive Oil
  7. Salt & Pepper
  8. 2 litres of Chicken or Vegetable Stock
  9. Water as needed
Instructions
  1. Pre heat oven to 175℃ and line two baking trays with baking paper.
  2. Roughly chop the pumpkin and carrots and spread evenly onto baking trays.
  3. Lightly smash garlic cloves using the side of a knife and add to trays.
  4. Splash both trays generously with olive oil and using your hands, make sure that all of the veggies are well coated.  Then sprinkle evenly with the ginger and cinnamon.
  5. Bake in the oven for about 45 minutes, or until the pumpkin and carrots are soft.
  6. Remove from the oven and place pumpkin, carrots and 1 or 2 of the garlic cloves into a large blender jug or food processor.
  7. Add a pinch of salt, a good shake of ground black pepper and the stock and blend until smooth.  If soup is too thick, add water until you reach your desired consistency.
Notes
  1. Serve on it's own or with a dollop of cream, yoghurt or coconut milk and fresh crusty bread or grilled cheese on toast and enjoy.
Wendys Way To Health http://wendyswaytohealth.com/
pumpkin soup

 

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