Soups & Stewsdeliciouslyella
Spiced Pumpkin Soup
Halloween is a popular time to get creative with pumpkins, which also means there can be a lot of leftovers. This soup is a great way to make a delicious, quick dinner out of any extra pumpkins.
👥 2 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●food processor
- ●pan
📝 Preparation Steps
1
Preheat the oven to 200C (390F), fan setting.
2
Peel and chop the pumpkin, saving the seeds for later. Peel and chop the onions and garlic into bite sized chunks. Place them onto a baking tray and mix with the spices, a drizzle of olive oil and a pinch of salt. Roast for ⏱️ 25-30 minutes.
pumpkin32onion1garlic2 clovesdrizzle of olive oil
3
While the vegetables roast, take the pumpkin seeds you saved and place onto another baking tray. Drizzle with olive oil, cumin and a pinch of salt. Mix well, before cooking for ⏱️ 15-20 minutes until golden and crispy.
pumpkin32ground cumin1 teaspoon
4
Once the vegetables are cooked, remove them from the oven and place into a food processor or blender. Pulse until smooth.
5
Pour into a pan over a medium heat and add the almond milk. Heat for ⏱️ 10 minutes, constantly stirring, untl the soup is warmed through.
6
Serve with the toasted pumpkin seeds sprinkled on top.
pumpkin32
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