Is there anything more soul satisfying than an awesome delicious cuppa’ soup? Outside of a tub soak in the bath, I reckon this is a close second! Whatever the weather, this creamy flavourful roasted pumpkin soup always manages to hit the spot and voila just like that I feel satiated, nourished, centered and grounded. I love to add some fresh grated nutmeg on top, fresh basil, or parsley (depending on how i’m feeling and what’s in my fridge) and a drizzle of high quality extra virgin organic olive oil on top – YUM! Served up with my homemade nutty seeded gluten free vegan loaf slice, or a piece of my crusty homemade gluten free bread, or a few gluten free vegan rice chips (I love Lundberg brand) works so well too and I am in my happy cosy soul-soothing place! Enjoy darling.
- 1680g 7 Cups Of Organic Vegetable Stock
- 1380g 1 Large Butternut Pumpkin, peeled, seeded and roughly chopped
- 240g 1 Large Onion, roughly chopped
- 240g 2 Large Carrots, roughly chopped
- 220g 2 Sticks Celery, roughly chopped
- 24g 2 Tbsps Coconut Oil
- 15g 3 Cloves Of Garlic, chopped
- 3g 1 ½ tsps Coriander Powder
- 3g ½ tsp Real Salt
- Preheat the oven to 180C/ 356F.
- In a large bowl, season pumpkin with 1 Tbsp coconut oil, coriander powder, salt and 1/4 Tsp of Black pepper.
- Cook in the oven for 35-40 mins, or until soft. Set aside.
- In a large pot on the stove on medium heat, add 1 Tbsp of the coconut oil, add the onion, stir for 5 mins, add the garlic, carrot and celery, cook for another 5 mins. Add in the stock.
- Bring to a boil and simmer for 10 mins or until the veggies are soft. Turn off the heat.
- In a Vitamix, add in half of the roasted pumpkin and half of the cooked vegetable soup from the pot until smooth.
- Blend until smooth and transfer to a clean pot. Blend remaining ingredients.
- Garnish and serve with your favourite crusty bread, or crackers.
½ tsp Black pepper
Grated Fresh Nutmeg
Chopped Fresh Basil, or Parsley
Storage: Store soup in an airtight sealed container in the fridge for up to five days, or freeze (I like to freeze in portion/ batches to defrost for a quick dinner or snack) for up to two months.