Hello my little pumpkins, today I'm sharing a super easy pumpkin soup recipe. It all hinges on the way you roast it and the pimping of the toppings.
You can really supe up the soup in anyway you prefer. I added pine nuts, hemp seeds, thyme and nutritional yeast flakes and a sprinkling of Love Your Gut powder, because #guthealth 🙂
You only need a handful of ingredients to make this thick, creamy and oodles of flavour soup. Purrrrrrrfect!
- I used half a leftover butternut pumpkin and 1/4 kent pumpkin. So it's probably about 500 to 600 gms of your choice of pumpkin. Cut into medium sized chunks. I kept the skin on but removed the seeds.
- 1 tsp cinnamon
- 1 star anise crushed
- 1 tsp fennel seeds
- 2 TBS olive oil
- 1 litre of chicken or vegetable stock
- 2 garlic cloves
- salt and pepper to taste
- 2 TBS creme fraiche or coconut cream or yoghurt (for dairy free).
- 1 TBS Love Your Gut powder
Toppings of choice- hemp seeds, pine nuts, nutritional yeast flakes, herbs of choice.
Heat oven to 220 degrees celsius and place pumpkin and garlic and spices on a baking tray. Add olive oil and one cup of chicken or vegetable stock over the top. Roast for about 20 mins until cooked through.
Remove from the oven and place it into a blender with remaining stock, and pulse until smooth. Pour into a saucepan and heat on stovetop on medium heat for 5-10 mins. Season to taste. Just before it's finished stir in creme fraiche or coconut cream/yoghurt and Love Your Gut powder if using.
Pour into a bowl and top with toppings of choice.
Please give it a shot and let me know how you go!