Roast Pumpkin Soup
Roasting the pumpkin and vegetables adds an incredible depth of flavour to this wonderful classic soup! Olive oil is a good source of monounsaturated fats but also the high polyphenols content increase the nutrients of vegetables roasted with it. Pumpkin is a good source of vitamin A and beta-carotene which are lipid soluble vitamins. The olive oil helps to improve their absorption.
Ingredients
- 1 small butternut or half kent/Jap pumpkin peeled, de-seeded and chopped
- 2 potatoes peeled and sliced
- 2-3 cups hot water or vegetable stock (adjust according your desired consistency)
- 1 red or brown onion halved then quartered
- 3 large cloves garlic peeled
- 1 whole red capsicum chopped
- 1/2 leek sliced in thick pieces
- Extra virgin olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon whole cumin seeds or 1 teaspoon ground cumin
- Black pepper to taste (improves turmeric anti-inflammatory effects)
- Pinch unrefined sea salt
Instructions
- Add all vegetables to a roast pan.
- Add all seasonings and salt and a generous dash of olive oil and roast until vegetables are tender, around 25-30 minutes on 200 degrees.
- Transfer all vegetables and olive oil to a sauce pan, add 2-3 cups of hot water or vegetable stock.
- Blend all ingredients until smooth using a stick blender
- Serve warm with some pumpkin seeds or herbs of choice.