HomeBeautyWholesome Pumpkin Soup Recipe: Wendy Rowe Eat Lovely

Wholesome Pumpkin Soup Recipe: Wendy Rowe Eat Lovely


Nothing says ‘autumn’s right here!’ fairly just like the pumpkin. A sign that each one issues cosy and festive are incoming, it may be fairly divisive as an ingredient. However in relation to skincare advantages, pumpkin must be prime of your buying checklist. Like all orange fruit and veggies, pumpkin comprises carotenoids, potent antioxidants selling a glowing, wholesome complexion. Pumpkins additionally include vitamin C, B nutritional vitamins and minerals to assist restore and replenish pores and skin cells. So that you may need to assume twice earlier than scooping out the insides of that pumpkin and dumping the contents, as an alternative, comply with my recipe for roast pumpkin soup and take a look at Eat Lovely for extra wholesome, skin-boosting recipes.

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Picture Credit score @ David Loftus for Eat Lovely

Roast Pumpkin Soup Recipe: Eat Lovely

SERVES 4
224 CALORIES
PER SERVING

• Flesh of 1 small pumpkin, minimize into 5cm chunks (see tip beneath)
• 1 tbsp olive oil
• 2 tbsp uncooked coconut oil
• 2 garlic cloves, finely chopped
• 1 shallot, , finely chopped
• 1.2 litres rooster inventory or vegetable inventory
• Sea salt and black pepper
• Small handful of contemporary sage leaves, chopped, to garnish

Generally there’s no level in preventing custom: pumpkin soup is an apparent as could be for autumn, however who cares when it’s so tasty – and so good for you, too. In my view, the pumpkin actually needs to be roasted first to reinforce the sweetness of the flesh and enhance the feel. This recipe is creamy with none added diary and candy with none sugar. Scrumptious!


  1. Preheat the oven to 220°C/200°c fan.
  2. Place the pumpkin in a baking tray or roasting tin, add the olive oil and a pinch of salt and toss collectively. Roast within the oven for half-hour or till tender.
  3. Soften the coconut oil in a big saucepan over a medium warmth. Add the garlic and shallot and prepare dinner for five minutes or till the shallot is translucent.
  4. Add the roasted pumpkin and the inventory to the saucepan and produce to the boil. Scale back the warmth and simmer for 20 minutes or till tender. Examine for seasoning, including salt and pepper to style.
  5. Mix the soup till clean in a meals processor, or within the pan utilizing a stick blender, and garnish with the chopped sage earlier than serving.

Tip

Be sure you reserve a handful of the pumpkin seeds and prepare dinner them within the oven on the identical time. Scatter them in a separate pan and prepare dinner for about 5 minutes, maintaining a tally of them and turning them ceaselessly to make sure they don’t burn. They’re extremely nutritious in their very own proper and a very good supply of roughage – the roasted seeds could be sprinkled over the completed soup.


MORE RECIPES: Hen Satay Recipe | Brown Rice & Vegetable Pilaf

© Wendy Rowe. All Rights Reserved.

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