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Pumpkin Spice Soup

It’s spooky season! As the evenings draw in, the days become cooler and pumpkins are a plenty it seems like a hot bowl of spiced pumpkin soup is the perfect solution!


This soup is super easy to whip up and roasting the veg makes it extra tasty.


This is full of antioxidants including Vitamins A, C and E as well as folate and iron and also has anti-inflammatory properties thanks to the turmeric!


Total Time: 55 minutes Serves: 6

Pumpkin soup, pumpkin spice, carrot soup, butternut squash soup, butternut squash and carrot soup, autumnal soup
Pumpkin Spice Soup

Ingredients

1/2 Pumpkin, peeled, deseeded, cut into 1 cm pieces

800g carrots, peeled, cut into 1cm pieces

300g Butternut squash, peeled, deseeded, cut into 1 cm pieces

60ml olive oil

2 brown onions, chopped

2 garlic cloves

1 tbsp mustard seeds

2tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp ground cardamom

1/4 tsp chilli powder (optional)

1.5L chicken stock (bone broth or vegetarian alternative)

Natural yoghurt or alternative yoghurt, to serve

Fresh flat leaf parsley, to serve



1. Preheat oven to 180C. Line a large roasting tray with non-stick baking paper. Place pumpkin, carrot and squash on the lined tray. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until tender.


2. Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion. season with salt and reduce heat to low. Cook, stirring often, for 20 minutes or until soft.


3. Add the garlic, mustard seeds, ground coriander, ground cumin, ground turmeric, ground cardamom and chilli powder. Cook. stirring, for 2 minutes or until aromatic.


4. Add the pumpkin, carrot, squash and stock to the pan. Increase the heat to medium, and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover and set aside for 15 minutes to allow to cool slightly.


5. Blend the mixture until smooth.


6. When ready to eat, reheat on a low heat for 5 minutes, stirring regularly. Ladle into bowls and top with a dollop of yoghurt and fresh herbs if desired.


Storage: This soup can be frozen for up to 6 months.






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