Pumpkin Soup
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 people 1x
Ingredients
Scale
- 1/2 pumpkin
- 1 clove garlic (crushed)
- 1 handful herbs (small handful)
- 1 tbsp olive oil
- 500 ml vegetable stock (leftover water from boiled veggies or bone broth is great)
Instructions
- Cut the pumpkin in half, fill the cavity with garlic & any herbs you have
- Drizzle with olive oil and roast on a baking tray
- Rinse the pumpkin seeds when halving the pumpkin and roast for 15 minutes with a drizzle of oil
- Scoop out flesh from the pumpkin into a blender
- Add vegetable stock/bone broth to the liquid fill line (adjust the stock quantity to the consistency required)
- Blend until smooth
- Transfer to a pot and stir over low heat until hot
Notes
- Top with steamed veggies
- Stir in a tablespoon of cashew cream (see recipes) or coconut cream
- Top with additional roasted hemp seeds or sunflower seeds for extra protein
