Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 4 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 Macro Organic butternut pumpkin halves, peeled, deseeded, cut into 3cm pieces
- 1 brown onion, quartered
- 3 cloves garlic, unpeeled
- 2 large carrots, peeled, cut into 3cm pieces
- 1tablespoons extra virgin olive oil
- 1/2teaspoons mild paprika
- 1L salt-reduced vegetable stock
- 1 cup light Greek yoghurt
- 1/4 cup Macro natural seed mix with pine nuts, toastedingredient tipTipTo toast the seed mix, place on a tray and bake in the last 5 minutes of pumpkin cooking time.
- 1/4 bunch continental parsley, leaves picked, finely chopped
Nutrition per serving
1540kJ / 368Cal
1540 Kilojoules or 368 Calories
18% of daily energy intake*
Protein
10.7grams
Fat
11.3grams
Carbs
53.5grams
Sugars
19.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Nothing warms you up like creamy pumpkin soup. This easy soup recipe features roasted pumpkin, carrot, onion and garlic for an incredible depth of flavour.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin, onion, garlic and carrot on tray. Drizzle with oil and sprinkle with paprika. Bake for 30 minutes or until pumpkin and carrot are tender.
Step 2 of 3
Remove and discard garlic skins. Place garlic, pumpkin, onion, carrot and stock in a blender and blend until smooth. Season with pepper.
Step 3 of 3
Divide soup among bowls. Drizzle with yoghurt and serve scattered with seed mix and parsley.
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