Gluten Free Pumpkin Soup
Pumpkin, sweet carrots, potatoes and tingly onion make this organic soup a real winner. Add a dollop of yogurt, cream or croutons and it gets even better.
Servings: 2 portions
Calories: 215kcal
Equipment
- Food processor
Ingredients
- ⅓ Pumpkin
- 2 Carrots (medium)
- 2 Potatoes (medium)
- 1 Onion (large)
- 3 cloves Garlic
- 2 tbsp Mixed herbs (basil, oregano, thyme)
- 1 tsp Salt
- 1 tbsp Black pepper
- 5 tbsp Extra virgin olive oil
- ½ cube Vegetable stock
- 1 tbsp Cottage cheese or yogurt (optional)
Instructions
- Preheat the oven to 200°C~392°F. Coat a baking sheet with olive oil and set aside.
- Cut the pumpkin and the potatoes into cubes. Slice the carrots and the onion into circles about ½ inch thick. Cut the garlic in half.
- Toss all vegetables in a large bowl. Add the mixed herbs, salt, pepper and pour the olive oil. Mix well and place evenly on the baking sheet.
- Roast for 30 minutes, while turning the vegetables throughout, or until they are browned. Remove from the oven and allow them to cool for 10 minutes.
- In the meantime bring to boil 200 ml water. Add the vegetable stock and stir until dissolved. Add the roasted vegetable, then then simmer for 10 minutes.
- Place everything in a food processor and pulse until well incorporated.
- Serve warm, topped with fresh basil, roasted pumpkin seeds and/or additional Greek yogurt or cottage cheese (optional).
- Bon Appetit!
Nutrition
Calories: 215kcal
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