The perfect soup for a warm hearty meal and easily stored in the freezer for meal preps! Pumpkin, spice and everything nice!

 

Serves: 2

You will need:

2 tablespoons of olive oil

1kg of pumpkin

1/2 large yellow onion, chopped

2 cloves of garlic, minced

1/4 tsp sea salt

A pinch of ground black pepper

2 cups vegetable broth

1/4 tsp ground cinnamon (optional)

A tiny dash of smoked paprika/cayenne pepper (optional)

Soup Time!

Firstly, preheat your oven to 220 degrees celsius and line a baking sheet with parchment paper.

Scoop out the pumpkin seeds and slice the pumpkin into quarters. (You can cut them in cubes too for faster cooking!)

Roast the pumpkin slices for at least 35mins until the flesh is easily pierced with a fork.

Remove from the oven and leave to cool.

Heat up the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, sauté the onions and garlic until the onion is translucent. 

Peel the skins off the roasted pumpkins. (They make for great snacks, even if not in the soup!)

Add pumpkin flesh, cinnamon, black pepper and smoked paprika/cayenne pepper into the pot. Using the spatula, smash the seasoning into the pumpkin flesh.

Add the vegetable broth and bring the mixture to a boil. Simmer on reduced heat until the pumpkins are soft and incorporating into the soup.

Blend the soup using an immersion blender (or a standing blender if you don’t have one) until smooth.

Season to taste and serve.