Roasted pumpkin soup with carrot & garlic
I know there are a lot of pumpkin soup recipes out there and lots of different ways to make it. This is my favourite, because it tastes so good and also because it’s easy to make.
And if you know me and my recipes, that’s how I roll! I don’t like to spend hours faffing in the kitchen, it’s just not my thing. Preparing and eating quick healthy meals, on the other hand, is something I love to do.
I love hearty, healthy soups and stews in the Winter. Have a read of WINTER WARMERS post for more great hearty and healthy recipe ideas.
Take the free 2-week healthy brekkie challenge
I'll send you everything you need: recipes, planning & prep tips, tools & resources and a daily dose of motivation.
ALL YOU HAVE TO DO IS COMMIT TO ONE SIMPLE NEW DAILY HABIT.
The pumpkin and carrots are roasted in the oven with some garlic and a few spices. Then you throw it all in a blender with some stock and you have a delicious, creamy pumpkin soup.
I like to change the spice blend, depending on my mood, so I’m giving you a couple of different options.
This soup is comforting and nourishing on a cold Winter’s night. Just add some good quality crusty bread, or grilled cheese on toast. Or while you’ve got the oven on, make a batch of my CHEESE AND BACON MUFINS.
For a light, healthy soup for lunch try my BROCCOLI AND TOMATO SOUP
Here’s the recipe
ROASTED PUMPKIN SOUP
- 1 medium Butternut pumpkin (squash) OR
- ½ any round pumpkin: Kent, Grey, etc
- 2 large carrots
- 4 garlic cloves
- 1-2 tsp Hungarian paprika
- 1-2 tsp turmeric
- 2 litres chicken or vegetable stock
- extra virgin olive oil
- salt & pepper
- Pre heat oven to 175℃ and line two baking trays with baking paper.
- Roughly chop the pumpkin and carrots and spread evenly onto the baking trays.
- Lightly smash the garlic cloves using the side of a knife and add 2 to each tray.
- Splash the veggies generously with olive oil and make sure they're well coated. Then sprinkle evenly with the paprika and turmeric.
- Bake in the oven for about 45 minutes, or until the pumpkin and carrots are soft.
- Remove from the oven and allow to cook for 10-15 minutes. Then add all of the veggies to a large blender jug or food processor. Don't forget to remove the skin from the garlic.
- Add a good shake of salt & ground black pepper and the stock and blend until smooth. If the soup is too thick, add water until you reach your desired consistency.
- The other spice mix I like to use is ginger and cinnamon. About a teaspoon of minced ginger and ½ teaspoon of cinnamon.
- Add a dollop of cream, yoghurt or coconut milk and enjoy with fresh crusty bread or grilled cheese on toast.
**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE.
Read more about WHY CALORIE COUNTING ISN'T AN EXACT SCIENCE
Join my free community to learn more about Wendy's Way, and my approach to weight loss and healthy living.
As a valued member of my community, you will:
- Gain access to regular email updates, tips & healthy recipes.
- Be invited to join the live rounds of the 2-week brekkie challenge 3 times each year, where I provide ongoing free education for Wendy's Way members, relating to a different theme each time.
- Be rewarded for your loyalty with exclusive access, and "members only" pricing, whenever I release new products & programs.
- Receive free tools & resources, starting with the flexi-menu planner. Learn to prepare quick healthy meals in exactly the right portion sizes without measuring or counting calories.
Join now, and take your first step towards a healthier life.
"Small but consistent changes are the key to phenomenal, long term results."