
Pumpkin Soup Recipe | The Wholesome Mummy
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There’s nothing fairly like a heat and comforting bowl of soup on a cold day, and roasted pumpkin soup is the proper recipe to fulfill your cravings. This creamy and flavourful pumpkin soup recipe isn’t solely scrumptious, however it’s additionally filled with vitamins and well being advantages.
For those who’re searching for a hearty and nourishing meal that may be simply ready, look no additional than this roasted pumpkin soup recipe. From the wealthy and caramelized flavours of the roasted pumpkin to the fragrant mix of herbs and spices, this soup is bound to turn out to be a staple in your kitchen. Get able to take pleasure in a bowl of pure consolation and goodness with this simple and healthful wholesome pumpkin recipe from The Wholesome Mummy.

Undecided what’s in season and when? Properly in addition to rising your personal produce, visiting a farmer’s market is a good way to study all about seasonality by talking to the folks that develop it. Usually they may have some nice strategies for how you can prepare dinner with it too.
Utilizing seasonal produce to make a wholesome soup is a good way to eat properly and benefit from the recent flavours. Not solely is it a scrumptious meal concept for the household (infants like it too!), it’s a fast and simple choice to reheat for lunch the following day.
Pumpkin is in season now, which suggests it’s not solely very inexpensive however stuffed with flavour. At this time’s recipe is for a scrumptious pumpkin soup that’s certain to be a household favorite.

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Substances
- 1 kg pumpkin minimize into chunks
- Sea salt and pepper to season
- chilli flakes elective
- 1 tsp olive oil
- 750 ml salt diminished vegetable inventory
- 1 400g tin cannellini beans drained & rinsed
- 2 tbsp recent ginger grated
- 4 tbsp pure greek yoghurt to serve
- 4 slices wholemeal mountain bread to serve toasted
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Directions
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Preheat your oven to 200C.
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Place the pumpkin onto a baking tray and drizzle over the olive oil.
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Season with a little bit sea salt, pepper and chilli flakes.
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Roast the pumpkin for 35 minutes till delicate.
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Mix the pumpkin with the inventory, beans and ginger till clean. Pour the soup right into a saucepan and warmth by way of gently.
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Ladle into bowls and serve with a spoon of pure Greek yoghurt on prime, and toasted Mountain Bread on the facet
Recipe Notes
Recipe makes 4 serves at 257 energy per serve
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