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.

Roasted pumpkin and Chili Soup

 

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Prep time

10 mins

Cook time

1 hour 30 mins

Total time

1 hour 40 mins

 

Roasted pumpkin and Chili Soup

Author: Lean Living Girl

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

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