Easy Pumpkin Soup

Prep time:​ 15 minutes

Yield: This recipe is enough for 3 - 4 people. 

Cooking Time: 45 minutes

Ingredients: 

1 small pumpkin

500 ml vegetable stock

1 tsp dried garlic

1 tbsp dried onion 

2 tbsp olive oil 

Salt and pepper 

Pinch of turmeric

Directions

Preheat your oven to 180°C. Cut the pumpkin into squares, scoop out the seeds, then put the pumpkin on a baking tray and drizzle with olive oil, salt, and pepper. Mix it all together on the tray 😍 

Put the tray in the oven for 30 minutes.

Take out the tray and let it cool,  then you transfer the pumpkin and stock water, little by little, into a food processor, blender, or both. If you prefer your soup with a smoother consistency, you can use the food processor first and then transfer the soup to the blender after. 

If needed, you may add a pinch of turmeric, salt, and pepper.

Then your soup is already done ✅

You can add the soup to a pot to reheat it. You can always add more flavors if needed.  The soup is delicious served as it is, or sprinkled with toasted chickpeas: https://www.myhealthcoachlulu.com/recipes/roasted-chickpeas or pumpkin seeds on top and with my lovely spelt buns by the side. https://www.myhealthcoachlulu.com/recipes/organicspeltbuns

Tip: you can make a double batch and freeze any extra soup!