AllyCatHearty Roast Pumpkin Soup
June 21st 2008 00:38
This is the best pumpkin soup I have ever made. All natural ingredients, it is a winner with everybody in my family. The recipe was from a lovely elderly neighbor of mine who really knew how to make good old fashioned pumpkin soup. The added carrots gives the soup a nice richer colour. Not only is pumpkin low in calories, it is also a good source of vitamin A, C, K and E. Pumpkin is one of those vegetables I love to eat, but I always end up with surplus in my fridge and more times than not I have to throw it out. This is a great solution for me to cook up all the pumpkin at once, enjoy the taste over a couple of days and know that I am eating a healthy meal filled with vitamins and goodness at the same time. A favourite simple dish my kids enjoy is a bowl of pasta topped with pumpkin soup with some grated cheese sprinkled on top! Delicious and healthy!
1.5 – 2 kilos pumpkin peeled and chopped
1 large or 2 medium potatoes chopped
2 carrots chopped
3 cloves of garlic chopped
½ to 1 teaspoon cinnamon
5-6 cups homemade vegetable soup
1. Chop pumpkin into small pieces and place in oven (about 220 degrees)
2. Sautee onions and garlic till soft
3. Add potato and cooked carrots and pumpkin
4. Cover with vegetable stock between 5 to 6 cups
5. Simmer for about 30 minutes until all vegetables are soft
6. Puree and add cinnamon, salt and pepper to taste
Pumpkin soup cooking in pot
Delicious Roast Pumpkin Soup
1.5 – 2 kilos pumpkin peeled and chopped
1 large or 2 medium potatoes chopped
2 carrots chopped
3 cloves of garlic chopped
½ to 1 teaspoon cinnamon
5-6 cups homemade vegetable soup
1. Chop pumpkin into small pieces and place in oven (about 220 degrees)
2. Sautee onions and garlic till soft
3. Add potato and cooked carrots and pumpkin
4. Cover with vegetable stock between 5 to 6 cups
5. Simmer for about 30 minutes until all vegetables are soft
6. Puree and add cinnamon, salt and pepper to taste
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