Spiced Pumpkin Soup
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 pumpkin
- 1 onion
- 2 cloves garlic
- 1 teaspoon hot chilli powder
- 1 teaspoon ground cumin
- 7 fl oz almond milk
- large pinch of sea salt
- drizzle of olive oil
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Preparation
Step 1
Preheat the oven to 200C (390F), fan setting.
Step 2
Peel and chop the pumpkin, saving the seeds for later. Peel and chop the onions and garlic into bite sized chunks. Place them onto a baking tray and mix with the spices, a drizzle of olive oil and a pinch of salt. Roast for 25-30 minutes.
Step 3
While the vegetables roast, take the pumpkin seeds you saved and place onto another baking tray. Drizzle with olive oil, cumin and a pinch of salt. Mix well, before cooking for 15-20 minutes until golden and crispy.
Step 4
Once the vegetables are cooked, remove them from the oven and place into a food processor or blender. Pulse until smooth.
Step 5
Pour into a pan over a medium heat and add the almond milk. Heat for 10 minutes, constantly stirring, untl the soup is warmed through.
Step 6
Serve with the toasted pumpkin seeds sprinkled on top.
Step 7
Save recipe for the next time?
