Back to home
in All Recipes, Starters, Salads & Soups

Roasted pumpkin and Chili Soup

  • February 17, 2015
  • By Carly Neave

Screen shot 2015-02-17 at 08.44.27

An easy and delicious healthy soup. Pumpkin is naturally sweet and makes for the perfect warming bowl of goodness. Although soups are most popular in the winter months, I am currently living in Dubai and some days fancy nothing more than a soup for dinner. It’s also a great one for preparing in advance and freezing, ready to use for the rushed days. The chili gives the perfect kick without over-bearing the pumpkin taste. It’s good for your metabolism and to add a bit of spice. This soup gives what I would describe as ‘medium-spice’ so if you love your chili, feel free to adjust the quantities.

Pumpkin is a little gem in itself – it’s super high in Vitamin A, giving over 200% of your RDA and very low in calories – 100 grams of pumpkin is just 25 calories! So one serving of this pumpkin soup is less than 100 calories.

I make my own vegetable stock which is used for this recipe but if you don’t have some, then you can use a stock cube. Give making your own stock a go – you can freeze the cubes and in an ice tray and then use them as you please. It adds a lot of taste to the dish and is of course much healthier.

Screen shot 2015-02-17 at 08.44.34

Roasted pumpkin and Chili Soup
 
Prep time
Cook time
Total time
 
Roasted pumpkin and Chili Soup
Author:
Recipe type: Gluten-free
Serves: 3
Ingredients
  • 1 pumpkin (950g), peeled and chopped into medium pieces
  • Half a large red chili, chopped
  • 1.5 litres vegetable stock (home-made if you have it)
  • ½ Tbs of whole grain dijon mustard
  • 2 whole garlic cloves
  • 1 Tbs coconut oil
  • Pinch of sea salt, pepper & chill flakes to season
Instructions
  1. Pre-heat the oven to 240℃
  2. Place the chopped pumpkin, chilli and whole garlic cloves on a baking tray.
  3. Add the coconut oil and mustard and shift the tray around so that ingredients are mixed.
  4. Roast for 30-45 minutes or until pumpkin starts to brown and soften.
  5. Remove pumpkin tray from oven and squeeze out the roasted garlic, leaving the skin. Place all into the stock, bringing to the boil and the simmer for one hour or until pumpkin is soft enough to blend.
  6. Blend the mixture with salt & pepper (and chill flakes for increased hotness) until smooth.
  7. Serve hot or freeze for use at a later date

 

By Carly Neave, February 17, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

Archived
Related
About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
Signature
INSTAGRAM
Instagram API currently not available.
FOLLOW ME
As Seen In
As Seen In
Newsletter
Instagram API currently not available.