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Before you jump to Roasted Pumpkin Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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One way to address this to start seeing some results is to understand that you do not have to change everything instantly or that you have to altogether get rid of certain foods from your diet. Even more crucial than completely changing your diet is simply substituting healthy eating choices whenever possible. Sooner or later, you will probably find that you will eat more and more healthy food as your taste buds get used to the change. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate previously.
Evidently, it’s not difficult to begin incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to roasted pumpkin soup recipe. To cook roasted pumpkin soup you only need 12 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Roasted Pumpkin Soup:
- Use 800 g pumpkin, in bite-sized pieces
- You need Ground black pepper
- You need Sea salt
- Prepare 2 tsp dried coriander
- Prepare 1 tsp dried chilli flakes
- Get 1/2 tsp dried cumin
- Prepare Olive oil
- Provide 2 large onions, chopped
- Provide 3 cloves garlic, chopped
- Take 2 sticks celery, chopped
- Use 1 carrot, diced
- Provide 1 1/2 litres vegetable stock. I used “Marigold” powder
Steps to make Roasted Pumpkin Soup:
- Pre-heat oven to Gas Mark 3 or electric equivalent (150C Circotherm).
- Mix the chilli flakes, coriander, cumin and a pinch of salt.
- Put the pumpkin in a roasting dish. Add a little pepper, then lightly oil. Sprinkle the spice mixture over the top and cook in pre-heated oven for 45 minutes or until the pumpkin is soft but not browned.
- Meanwhile heat 1 tbsp olive oil in a stock pot of large saucepan and cook the onion on a medium heat for 5 minutes, stirring only to avoid sticking. Then add the garlic, carrot and celery and cook for a further 5 minutes.
- Add the pumpkin and the stock to the cooking vegetables, stir well and bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
- Whizz the soup in a blender to the desired consistency and serve into warm soup bowls. Crusty or granary bread goes well.
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