Roasted Pumpkin & Vegetable Soup

Roasted vegetables blended with broth and finished with cream.

Cooking time ≈ 1 h

Estimated nutrition · Per serving
≈ 170 kcal · Protein 4 g · Carbs 24 g · Fat 8 g

Ingredients

• 1 pumpkin
• 1 apple
• 1 bell pepper
• 1 carrot
• 1 onion
• 1 head of garlic
• 3-4 medium tomatoes
• 0.5 teaspoon paprika
• 0.5 teaspoon herbes de Provence
• salt and pepper to taste
• 2-3 cups broth
• olive oil
• 1 tablespoon cream
• 1 tablespoon pumpkin seed oil

Method

1. Peel and chop the vegetables and apple, then place in a baking dish with paprika, herbs, salt, pepper and olive oil.
2. Roast at 200°C for about 40 minutes, until the carrot is tender.
3. Transfer to a saucepan, add hot broth and blend until smooth.
4. Serve with cream and the pumpkin seed oil listed in the ingredients.