Louises Roasted Pumpkin Soup

Packed with spices like ginger and turmeric, youll definitely want a second bowl of this easy and delicious pumpkin soup.

The ingredient 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 tbsp finely grated fresh ginger
• 1 tbsp finely grated fresh turmeric see tips
• natural yoghurt to serve
• mixed baby herbs such as coriander purple radish sprouts to serve

The Instruction of 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
fibreContent: n a
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: n a

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