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Roasted pumpkin soup

by Naomi (follow)
For my recipes recipeyum.com.au/cookbook/108127/ and healthy options and tips on healthyhints.com.au/profile/108127/
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Roast the pumpkin and give new life to this family favourite! Roasting caramelises the pumpkin and gives more depth and intensity to the flavour than other methods including slow cooking.

It is a gluten and lactose free soup, which can be altered to low FODMAP without losing flavour. I hope you enjoy it as much as we do!



Roasted pumpkin soup
Delicious and hearty pumpkin soup

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serves: 1 litre soup

Ingredients
1.5 - 2 kg pumpkin, skin removed and cut
Olive oil
Salt and cracked pepper, to season
1 teaspoon turmeric
2-3 cloves garlic, crushed (exclude for low FODMAP)
1 small onion, diced (exclude for low FODMAP)
1 tablespoon curry powder (I use Keen's Traditional)
1 teaspoon turmeric
1 tablespoon dried oregano
1 - 2 cups of water

Method
Preheat the oven to 220C/425F. Line 2 baking dishes with baking paper.
Drizzle the pumpkin with olive oil, add 1/2 tablespoon oregano, season with salt, pepper and toss to combine.


Roasted pumpkin soup
Toss the pumpkin pieces on the baking dish to minimise washing the dishes!

Bake for 40 - 45 minutes until the pumpkin is caramelised and cooked through.
Heat the curry powder and turmeric in a large saucepan on medium heat until fragrant. Add the onion, garlic and sautť until the onion is soft.
Add the pumpkin, remaining oregano, water, season with salt and pepper and stir.
Blend and simmer for 15 - 20 minutes.


Roasted pumpkin soup
This soup was thick and hearty. Add more water for desired consistency
Serve with toast. Add cream or natural yoghurt if desired.

Enjoy!

Related
Pumpkin - a complete guide
Pumpkin and rice bread

Categories
#Healthy recipes
#Low FODMAP
#Gluten free
#Lactose free
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