Easy Pumpkin Soup With Fresh Pumpkin

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Easy Pumpkin Soup With Fresh Pumpkin

Today I’m sharing with you a recipe to make Roasted Pumpkin Soup. It’s delicious and a super easy and healthy recipe to make. It’s perfect for lunches and freezes well!

I’ve roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It’s low calorie and and an easy healthy recipe.

If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!

A printable recipe will be linked on my website here carinastewart.com/roasted-pumpkin-soup/

If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.

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EQUIPMENT

Chef Knife amzn.to/1LnfDKA
Roasting Dish amzn.to/1LnfIxJ
Fry Pan amzn.to/1hvLSuL
Blender amzn.to/1G3YJQF

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RECIPE

1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock

Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don’t want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.

Serves 4

Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg

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– iHerb iherb.com/ Use the code PJQ118 for $10 off your first order.
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FOLLOW ME

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Camera & Lighting Setup Video – youtu.be/p0SWv3OKVes
Camera I use – Canon 600D bit.ly/CanonSLR600D
Editing – Final Cut Pro

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Disclaimer – Some of these may be affiliated links.

Youtube video by Recipes by Carina

Add the fennel seeds, star anise, and cinnamon pieces when the oil is hot and saute for 30 seconds. Then add the onion, garlic, ginger, and green chilies, chopped. In a large pot, heat the olive oil over medium high heat. Add the onion and apple;

Add the garlic and bay leaf and cook for one more minute. Put the pumpkin, onion, stock, ground ginger, curry powder into a large saucepan. Bring to the boil then simmer until the pumpkin is tender. Process with your blender or push through sieve for a. Add the diced onion, celery and carrot, season with a little salt and pepper and cook for about 10 minutes,. Cut the onion into the size you want and chop the garlic cloves. Cut the pumpkin into small cubes and set aside. Add the 1/3 cup of half and half and stir until smooth. Mix together flour and curry powder and stir into onion & mushrooms mixture until well blended.

In a large pot, heat the olive oil over medium high heat. Add the onion and apple; Cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute. Put the pumpkin, onion, stock, ground ginger, curry powder into a large saucepan.

Cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.

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Add the onion and apple; Cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute. Put the pumpkin, onion, stock, ground ginger, curry powder into a large saucepan. Bring to the boil then simmer until the pumpkin is tender. Process with your blender or push through sieve for a.

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